Crespelle dolci (Sweet pancakes)
- Preparation time: 20 minutes.
- Cooking time: 15 minutes.
- 2 eggs
- 125g plain flour
- 250ml milk
- 30g butter
- Cinnamon powder
- A few fresh mint leaves
- Icing sugar.
Beat the eggs in a bowl, add the sifted flour and pinch of salt and mix well. Slowly add the milk, the melted butter and tablespoon of sugar. Pour about four tablespoonfuls at a time into a greased, heavy-bottomed frying pan and fry on both sides. Fold the pancakes into four and put on serving plate; dust with icing sugar and cinnamon powder and decorate with the leaves of mint. You can also serve the pancakes with this delicious fruit sauce: over a medium heat gradually thicken half a kilo of mixed berries (blueberries, blackberries, blackcurrents, bilberries etc.) with a tablespoon of sugar and tablespoon of maraschino liqueur. Dissolve a little cornflour or starch in a few drops of water and add to the sauce. Leave to cool.
This recipe can be found in the manuscript of Cristoforo Messi Sburgo: "To make forty Florentine egg fritters, filled or empty".