Crespelle are, as mentioned, basically are crepes. But they are rather smaller than the average crepe—only around 10 cm or so wide. You make a very thin batter (the thinner the batter, the thinner the resulting crespella) from 1 cup (250ml) of milk, into which you whisk 3/4 cup (125g) of flour, 2 whole eggs and a pinch of salt. (You can also add melted butter to the batter, which eliminates the need to melt butter in the pan.) You heat a small non-stick skillet over moderately hot heat, you drop a sliver of butter and allow it to melt, swirling it around to cover the bottom of the pan. Pour 1/4 cup of batter into the center of the skillet, immediately raise the skillet off the burner and swirl the batter around until it covers the bottom of the pan. (If it doesn't cover the entire bottom, you can always add a bit more batter to the bare spots—it will 'merge' with the rest.) Allow the crespella to form a solid disk that will slide around the skillet, then flip it over and continue to cook until the other side is lightly spottled. Remove to a plate and repeat until you've used up all the batter. (Don't worry if your crespelle are not perfectly round, it will not be noticeable in the finished dish.)