CRESCELLE: TASTY PANCAKES WITH LEFTOVER POLENTA


CRESCELLE: TASTY PANCAKES WITH LEFTOVER POLENTA

 Grace Altamarea

In my childhood memories there are my grandmother or aunt who used to make ” crescelle “, or polenta fritters . We children always hoped that the polenta would be left over so that we could have them at breakfast or as a snack.
I remember a long rolling pin on which as they were pulled, they leaned “on horseback”, and we children with the plate in hand waiting for ours: me with salt, my brothers with sugar !!
I still seem to smell.

INGREDIANTS

  • to taste Advanced polenta
  • to taste Flour
  • to taste salt
  • to taste sugar

INSTRUCTIONS

  1. Place the leftover polenta on a pastry board or in a large bowl.
  2. Break it, shelling it, with your hands.
  3. Once shelled, start adding the flour a little at a time as for a normal dough, once the dough is well blended and workable without attacking your hands, form a roll and from this you get many loaves as large as an apricot.
  4. With a rolling pin cut out many small pizzas about half a cm high.
  5. Heat a non-stick pan with a drizzle of oil and fry the “crescelle” turning them over.

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