Ingredients Wheat flour, eggs, salt, water, and sometimes milk. For the filling, generally meat and scamorza.
How Made A batter is made, rather than a dough. Eggs are beaten in a bowl. Then, while the batter is being stirred constantly to keep lumps from forming, flour and a pinch of salt are allowed to fall through a sieve into the eggs. At the end, a little water or cold milk is added in a stream to make a semiliquid batter, which is covered and left to rest.
Small crepes, about 6 ¾ inches (17cm) in diameter, are cooked in oil and then filled.
