Crespelle

Ingredients In Valle d’Aosta, wheat flour, eggs, butter, and milk; in Tuscany and in Abruzzo, flour and water, sometimes with a very little oil. For the filling, in Valle d’Aosta, smoked prosciutto and fontina valdostana cheese; in Tuscany, usually ricotta and spinach; and in Abruzzo and Molise, a dusting of parmigiano.

How Made The flour is sifted and mixed with the other ingredients to make a batter, which is left to rest for a long time. It is then dropped in small quantities into a small iron pan and browned on both sides.