Crispelle with Honey Syrup

Crispelle with Honey Syrup

Categories: Desserts

Serves: 6 Preparation time: 20 mins Cooking time: 15 mins



  • 225g strong white flour
  • A pinch of salt
  • 3 tbsp Filippo Berio Classico Olive Oil
  • 7g sachet fast action dried yeast
  • 6 tbsp tepid milk
  • 1 egg, beaten
  • Filippo Berio Mild & Light Olive Oil for frying
  • 2 tbsp caster sugar for dusting


  • 8 tbsp clear honey
  • Ground cinnamon to taste
  • Finely grated zest 1 orange
  • 1-2 tbsp caster sugar


  1. Sift the flour and salt into a bowl, add the Filippo Berio Classico Olive Oil and mix together with a palette knife until it clumps. Stir in the yeast then add the milk and egg. Continue to mix until it forms a soft dough. Turn onto a floured surface and knead for 5-10 minutes until smooth and elastic.
  2. Divide the dough into 24 pieces, about the size of a walnut, shape into rounds. Place on an oiled baking sheet, cover lightly with oiled cling film. Leave to rise in a warm place until doubled in size.
  3. Heat about 2.5cm of Filippo Berio Mild & Light Olive Oil in a medium saucepan and fry the balls of dough in batches for about 4 minutes per batch until golden, turning frequently. Drain on kitchen paper then roll in sugar to evenly coat each Crispelle. Keep warm while cooking the remainder in the same way.
  4. Warm the honey in a small pan with the cinnamon and orange zest. Arrange the doughnuts on a serving platter and drizzle with the warmed honey sauce.

Cook with:

Classico Olive Oil

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. It's ideal with everything from meat and poultry to your favourite vegetables.

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