quick clicks

recipes today articles

recipes today q&a

community & groups

research baby names

prepare a birth plan

content channels

ip channel rss feeds

read birth stories

read parenting stories

recommended books

e-newsletters

safety recalls

ip diaries

ip store

mom of the month

dad of the month

editor's letter

letters to the editor

Expert Q&A

	By Vita Greco Italian Cooking Expert

My crepes always stick. Do you have a recipe for them that works well in Italian dishes?

I don't know what you're using as your crepes, but they're very easy to make from scratch. Here is the recipe that I use:

1 cup flour
1 cup milk
1 egg, beaten
1/2 teaspoon salt

Mix ingredients together. Blend until smooth. It will be like a pancake batter, but no lumps, please.

Drop 1/4 cup of mixture onto a hot, non-stick 6-inch pan (do not grease the pan). Crepes should form and become dry almost instantly as you swirl the pan and its contents. Turn crepe over to cook the other side quickly. Remove cooked crepe to waxed paper to cool.

They can be stacked with waxed paper between each. Parchment paper works really well in place of waxed paper. This makes about nine to 10 crepes depending on the size. I must admit that when I make mine, they're all different sizes depending on how much batter I drop into the pan. When I fill them, I spread a little bit of the filling onto the edge of the crepe to act as the glue that will hold them together when you fold them over. Sauce should be placed in the pan before you line them up for baking. Top all with more sauce and mozzarella cheese before baking."

View more Q&A by this Expert