Fried dough is just the best. Sorry about missing the step about the juice and zest, I’ve edited the recipe. Did you use fresh or dry yeast? Bless you and Pinterest! :) CC. Made with the mashed potatoes. Thanks again. Lots of people copy each others’ recipes, so God only knows the recipes that are out there. My daughters are out of town this week, so I am waiting for them to get home before making them. The Traditional Crepe Pan Is Made Of Steel And Has Short, Sloping Sides And A Long Handle. Italian crespelle recipe, a traditional Italian sweet fritter with raisins. Put the yeast in the water and set aside for 5 minutes. Keep those traditions alive! https://christinascucina.com/2013/03/frappe-or-cioffe-bows-and-ribbons-of.html Sign up for my free subscription and my recipes will be sent to your inbox. For the crepes: Combine the milk, flour, butter, salt and eggs in a mixing bowl. Crespelle are the Italian equivalent of crepes. When the oil temperature is correct, take a piece of dough (it will be very sticky) and pull into a doughnut shape with a hole in the center. They’ll be yucky for sure. Absolutely..though sometimes I get impatient and buy artichokes even when they aren’t in season..not as good but better than nothing. I am looking forward to looking at more of your recipes! I just LOVE […], I’m glad l tried the Frittelle though l’m not Italian but a Singapore chinese. :). I wonder if Betty or other readers know of Ginettes? :). Oil your hands lightly, then take a golf ball-size piece of dough from the bowl and stretch it between your hands into a thick “sausage” about 8 inches (20 centimeters) long and ½ to ¾ inch (12 to 18 millimeters) wide. Very moreish! Continue mixing until you have a solid … Rosetta Costantino Updated Jul. If you use sweet potatoes, look for the type with light brown skins and butter-colored flesh. Thank you for this recipe. Oh wow, that is very different! Thanks! That recipe was awful, and that makes me even more excited to try yours. Confetti (tiny candy dots, optional) Put flour on a pastry board, make a wide well in the center of it; mix baking powder, eggs, and egg yolks into flour. Whisk the eggs with flour and a pinch of salt, making sure you whisk out any lumps. https://www.greatitalianchefs.com/recipes/crespelle-in-brodo-recipe In the afternoon, while her six children were out playing and not underfoot, she would fry the grispelle in a pot in the wood-burning fireplace. Fill and serve the crespelle as soon as possible, while fresh and warm. ❤. For the crespelle pancakes with ricotta and dried tomatoes recipe, prepare a batter: mix the milk and flour with a... 2 (Btw, my Nonna’s nickname was “Chiarina”! Crespelle means "crepe," and the thin pasta dough and filling in this dish are similar in spirit to that traditional Italian preparation. Mint and artichokes is a marriage made in heaven I think!! My mother used to make them and she would add the pine nuts also. I’ve never heard of those. :) Thanks for the comment! I’ve been looking for the recipe. They’d have to be cool to use powdered sugar, but just a preference I would assume. This zeppole recipe uses the traditional Calabrian method, taught to us by Nonna Maria. After dough rests for about 2 hours, divide dough into 16 pieces. (not besqutittes) buy a hard molasses cookie. Combine the ingredients with your hand until they come together into a sticky dough, then knead in the bowl, using one hand to steady the bowl and one hand to knead, until the dough is smooth and well blended, about 5 minutes. Place the flour, salt and sugar in a bowl; mix together and after the yeast is ready, pour the water and yeast mixture into the bowl along with the juice and peel, and mix by hand until a very sticky dough forms (if using rum-soaked raisins, add them at this time). 13 large eggs I was also wondering what oil you used, so this is good to know. Like apple fritters! :) CC. We also called them something similar: phonetically “sfeengee.” She made anchovy-flavored ones. The only difference is that she would use tangerine juice rather than orange juice and she would use an assortment of liqueurs to put in the dough..not just rum. I’ve never seen a recipe that my mom (and I) use for artichokes…have no idea where she got it. Thanks, Concetta! The Caprese salad is like a little guilty pleasure. I also love filling my crespelle with wild mushrooms and taleggio cheese, spinach and ricotta and even left over ragú..oooh they are so good! https://www.epicurus.com/food/recipes/four-cheese-crespelle/45088 Let rest for at least 1 hour. Sweet potatoes with orange flesh—Garnet and Jewel types, for example—are too moist. The temperature suggested for the oil was even too high, so I followed your suggestion there. I’m sure it makes your dad happy, too! CC. Repeat the sequence, stacking up the finished crespelle on the platter, until all the batter is used up. :), […] Frittelle ~ called many different ways, these are Italian style Christmas doughnuts […], Reading all your post from2014 thru 17 about fried dough, my grandma was from Rome area andgrandpa from Florence. Any tips for correcting these issues? We made them for Easter and in the spring but not for Christmas. For s.e asia readers who are interested to try this recipe (based on my 2nd attempt) suggest to reduce water amount as s.e asia flour are of lower protein content than U.S. flour (if sceptical, may google for info) and thus of lower water absorption level. I’m so sorry, but I have NO clue and I even asked my mother who is here right now. oh please tell me you know. A crespelle is an Italian crepe used in dishes such as manicotti, lasagna and other stuffed dishes in place of pasta. now can you tell me how to make realy hard dark molasses, nut cookies that my grandfather Then add the flour and mix vigorously. Christmas Eve, Donuts, Frittelle, Italian, Yeast, […] Zeppole Italian Christmas Doughnuts from Christina […]. Our Italian family used to put anchovies in some of the donuts……..tradition……….. I’ve heard of this, but they’re savory, so not gross. | all new, A Collection of Authentic Italian Christmas Eve and Christmas Day Recipes - Christina's Cucina, https://www.christinascucina.com/frappe-or-cioffe-bows-and-ribbons-of/, A Taste of Sweet Italian Frittelle Doughnuts – Delights of Europe, https://christinascucina.com/2013/03/frappe-or-cioffe-bows-and-ribbons-of.html. They’re so delicious! They are best eaten the day they are made or can be wrapped properly in airtight food safe containers and frozen then reheated in the oven when needed. so true! Help spread the word. It might surprise people to learn that Calabrians eat sweet potatoes, a vegetable rarely associated with the Italian table. For the crespelle with potatoes and borage recipe, boil the potatoes, peel, cut into pieces and mash. Any ideas what I could be doing wrong? My Aunts made these, I remember them being served on Christmas. Far more than meat or fish, vegetables dominate our meals. 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