Li crespellitti

Ingredients

• 500 g of flour
• 2-3 eggs
• Water to taste
• Olive oil to taste
• Salt to taste.

Method
The eggs are beaten in an earthenware container; then add the flour, a little water and the necessary salt; mix everything energetically with a whisk in order to obtain a homogeneous and fairly thick mixture.

Let plenty of olive oil heat up in a pan (attention: it must not make smoke!) and pour 2-3 spoonfuls of the mixture at a time, a little distant from each other.

The batter spreads and small discs form; after a few minutes, as soon as they take on colour, they are removed with a slotted spoon and placed on a sheet of straw paper to absorb the oil.

The operation is repeated until the dough is used up.

Recommended wine
Controguerra D.O.C. white or Cerasuolo D.O.C.

Variant
A little cornmeal can also be used in the dough, so that the crepes are crunchier.

They were a very welcome snack for all family members, big and small, and every occasion was good to prepare them; those fried in fresh oil were particularly fragrant and appetizing.