Breakfast
Ambleti (thin alpine-style crepes)
Preparation
10 min
Cooking time
20 min
Portions
4
Allow for a 30-minute resting time for the crepe batter. If you wish to use a scale, note that, by weight, there should be equal parts eggs and milk, and half that amount of flour. However, the texture of the batter is more important than the exact quantities—aim for a thick, pourable cream consistency.
Ingredients
For the ambleti
For serving
Preparation
- In a large bowl, whisk the eggs, milk, and olive oil until well combined.
- Gradually incorporate the flour and salt, whisking until smooth and lump-free. T[CM4.1]he batter should have the consistency of thick cream. Adjust with a small amount of milk if needed.
- Cover and let the batter rest at room temperature for about 30 minutes.
- Heat a non-stick pan over medium heat and lightly coat it with butter.
- Ladle in enough batter to thinly cover the base of the pan, swirling quickly.
- Cook until small bubbles form on the surface and the edges begin to set, about 1 to 2 minutes.
- Flip and cook the other side until lightly golden, about 30 to 60 seconds.
- Repeat with the remaining batter, stacking the ambleti flat on a plate.
- Spread with hazelnut cocoa spread and/or black currant jam, then roll or fold into triangles before serving. Buon appetito!
