Mark’s Stuffed Pancakes – Crespelle

Crispelle is a popular Italian stuffed pancake and is done in so many ways. My recipe is based on my Nona’s trippette that she used to make. Luckily my dear Auntie now continues this recipe for us all to enjoy at a Sunday family gathering. This recipe is a cut back version that works perfectly in a RidgeMonkey pan on a stovetop and doesn’t take very long at all to prepare and cook.

The RidgeMonkey pan I use is the Connect XL. Its important you get the XL as the standard size is pretty small. I find the XL is perfect for making so many dishes for one or two people. When the pan is closed it can act almost like an oven inside making flat bakes possible such as brownies and flat breads. Everyone who has a RidgeMonkey pan LOVES it.

Mark’s Stuffed Pancakes – Crespelle

Vanlife Eats

Pancake day, valentines day or any day for these perfect stuffed pancakes. Mix up the filling, why not!

5 from 1 vote

10 Ingredients or less – Family friendly – Leftovers – No water – One-pan – Quick cook – Solo travel – Stove top meal

Print Recipe

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Course Dinner, Lunch

Servings 8 Pancakes

Equipment

• 1 RidgeMonkey Sandwich Toaster Pan or pan with a lid

Ingredients

  

1x2x3x

The Batter

• 250 ml Milk
• 200 g Plain Flour
• 3 Eggs
• 1/2 tsp Salt

The Filling

• 8 Mozzarella large chunks
• 8 Ham Large Chunks
• 8 tsp Ricotta Cheese

The Sauce

• 16 tbsp Ragu Sauce or passata with a pinch of salt and sugar

To Cook

• 2 tbsp Butter

To Serve

• 8 tbsp Parmagiano Reggiano

Instructions

 

• Combine the milk, flour, eggs and a pinch of salt and whisk like crazy. I often use a milk bottle and shake it all up together. You want it to be a pouring cream consistency. Leave to rest for 30 minute or even overnight in the fridge.
• Pre heat your RidgeMonkey pan.
• Add a little butter to the pan and then whilst tilting the panadd a thin layer of the batter. Cook for about a minute on each side but don't let it stick so use a spatula and loosen up the edges until the pancake slides freely then flip it over. Remove the pancake from the pan and make a stack of them on a plate.
• In the centre of each pancake place a dollop of ricotta, a chunk of mozzarella and a slice of ham. Fold the pancake into a square parcel. Do this to each pancake.
• Turn the heat on to a low heat and preheat your pan
• Add some ragu to the pan and palce as many pancakes as you can onto the sauce and then cover with more ragu. Usually its around 4 pancake parcels. Close the lid and slowly and gently cook for 3-4 minutes. The pancakes and the ragu should be piping hot.
• Serve 2 or 3 pancakes on a plate per person. Grate plenty of parmagiano Reggiano cheese over the top.

Nutrition

Calories: 19642kcalCarbohydrates: 24gProtein: 1734gFat: 1350gSaturated Fat: 483gPolyunsaturated Fat: 145gMonounsaturated Fat: 633gTrans Fat: 0.1gCholesterol: 5040mgSodium: 95264mgPotassium: 23130mgFiber: 1gSugar: 3gVitamin A: 460IUVitamin C: 3mgCalcium: 694mgIron: 72mg

Keyword 10 ingredient or less, one pan, ridge monkey

Tried this recipe?Let us know how it was!