La Cutizza | Italian Crepes

La Cutizza, Italian Crepes, is a poor man’s dessert prepared throughout the region of Lombardy. It was the most popular dessert at my Trattoria. I offered it with Nutella, gelato, or fresh berries. My daughter Remington’s favorite combo as a child was a mixture of Nutella, vanilla gelato, and fresh berries! On the other hand, my husband prefers his La Cutizza filled with strawberry preserves and topped with Grand Marnier-infused whipped cream. It reminds him of his days living in Strasbourg, France.

Be creative! This basic recipe is an easy and delicious way to create sweet or savory crepes. Serve with a chilled glass of bubbly Centanni Passerina Spumante.

Receipt Date: August 7, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


3 Large Eggs

7 ounces of Milk

2 teaspoon Sugar

2 teaspoon Lemon Zest

Pinch of Sea Salt

Grassfed Butter or Coconut Oil, as needed for cooking


Combine all the ingredients in a large bowl and whisk until the batter is smooth.
Heat a crepe pan, or frying pan, over medium-high, and add a small amount of butter or oil.
Once the butter has melted and slightly bubbles, using a ladle, pour 1/4 of the batter into the pan and cook until golden brown on both sides.
Repeat until mixture is gone.
Serve immediately.

Amy’s Favorite Pairing


$48.00 750 ml

Additional Pairings

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