Many recipes for Cannelloni call for crepes instead of pasta. I personally like pasta, but for those who desire "Crespelle" here is a recipe.
I use a hot 10 inch non stick pan. Brush it with oil then add 1 oz or so of batter to the pan. I swirl it around and pour off the remainder assuring that the bottom of the pan is coated. When the crepe begins to brown on the edge I take peak. If its golden brown on the bottom I turn them and cook for just a moment on the other side.
I then take them and stack them onto a plate.
You may use them right away or refrigerate till needed for your favorite recipe.
Yield 50 fl oz
Portion Size 1 fl oz
Makes about 50
16 oz All purpose flour
2 oz Olive oil
4 ea XL egg
1 qt whole milk
3 pinch kosher salt
1 pinch fresh grated nutmeg
Mix the eggs and add the flour, salt and nutmeg until it is a paste
Proceed to add the milk slowly until it is a light batter
finish with the oil
Strain through a fine mesh strainer to remove lumps