If you are not terrible fond of bitter foods, blanch the rapini before sauteing. In this recipe I chose not to blanch the rapini because I wanted to contrast the sweetness of the onions with the bitterness of the greens.
- 1 1/2 cups milk
- 1 cup plus 2 TB flour
- 3 eggs
- 1/4 tsp salt
- Stick of butter
- 2 TB butter
- 1/2 onion
- 3 large cloves of garlic
- 2 TB olive oil
- Large bunch rapini, around 1 LB, chopped
- balsamic vinegar to taste
- salt and freshly ground black pepper to taste
- 4 eggs, cooked and scrambled
- Mozarella cheese to sprinkle
- Parmesan Reggiano to sprinkle
- Melt butter for filling in a large saute pan, turn heat to low.
- Slice onion thinly and add to pan, put on lid for a few minutes to let onions steam and soften, then remove lid, continue to cook onions on low heat until they turn a lighten golden brown--this may take a while.
- Meanwhile make the crespelle batter
- pour milk into a large mixing bowl.
- Sift flour into the milk, whisking constantly.
- Whisk in eggs, one at a time.
- Add salt and whisk.
- Put batter aside.
- Check onions, if they are browned, add the garlic, turn the heat up to medium, and stir for a couple of minutes.
- Add olive oil and stir for another minute.
- Add a dash of red pepper flakes.
- Add chopped rapini.
- Put lid back on to allow broccoli rabe to cook down.
- Meanwhile, melt a tsp of butter on a griddle at medium high heat.
- Dip into the crespelle batter with a ladle and pour onto hot griddle, swirling the griddle with your other hand, until the batter covers the whole griddle.
- Let cook for a couple of minutes until the crespelle starts to pull away from the pan and is a golden brown on the bottom, flip and cook for a couple of minutes on the other side.
- Remove to a plate, and repeat. I came out with five dinner plate sized crespelles.
- Dash balsamic vinegar, salt and pepper on top of the greens and allow to cook for a few more minutes.
- Meanwhile scramble four eggs.
- Divide greens into four piles and eggs into four piles and distribute filling evenly into each crespelle, sprinkle with cheese, and roll into a wrap.
- Cut each in half and serve with toast.
And one more left over crespelle . . .
Inspired by the sopapillas at the local Tex-Mex places, I reheated mine later, by lightly frying it in vegetable oil to give it a crisper texture. Cut it into four pie shaped pieces, sifted a little powdered sugar and cinnamon on top, and drizzled on honey--topped with whipped cream.