Crespelle recipe

Chef Thusitha Kumara shares his signature dish


This cosy Italian eatery makes great comfort food. Recreate these naughty crepes at home for a night in with a movie.

The recipe

(Makes three pieces)
• 60g all-purpose flour
• 1 egg
• 60ml milk
• 60ml water
• Pinch of salt
• 15g melted butter
• Spinach & feta filling
• 350g baby spinach
• 140g feta cheese
• 1tsp chopped garlic
• 1tsp butter
• 1 pinch of salt and pepper


1 In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter, and beat until smooth.
2 Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 60ml for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3 Cook the crepe for about two minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side, and then keep aside.
4 Melt butter in a pan. Add garlic and sauté until slightly brown.
5 Chop spinach, add to the pan and sauté well. Season with salt and pepper, and leave to cool for a few minutes.
6 Mix in the crumbled feta cheese to the spinach.
7 Place the crepe on a flat surface and brush the edge with an egg wash.
8 Spoon in the spinach filling in the center and then roll to form a cylindrical shape with your hands.
9 Crumb the stuffed crepe in the normal crumbing method using flour, egg and breadcrumbs.
10 Chill for 20 minutes and deep fry in very hot oil till golden brown, which will take approximately two minutes.
11 Serve either plain or with some cream sauce.

The chef

Name: Thusitha Kumara
Nationality: Sri Lankan
Passed from Ceylon Hotel School, Chef Thusitha worked in several five-star establishments in Sri Lanka before moving to Dubai. He worked as a sous chef under Chef Egidio Macchi before being promoted to head chef at Oregano, where he has worked for five years.
To book a table at Oregano, Dubai Media City, call 04 434 3010

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