Fontina, Ham, and Pea Stuffed Savory Crepes

Prepare to be enchanted by these exquisite Crespelle, an Italian delicacy often described as savory crepes. Our recipe elevates this classic comfort food, featuring delicate crepes generously stuffed with a creamy blend of ricotta, vibrant green peas, and delectable ham. The entire dish is then baked in the oven, enveloped in a rich, velvety Fontina cheese sauce, creating a symphony of flavors and textures that promises to be incredibly satisfying.

Hello, culinary enthusiasts! What a wonderfully productive week it has been in the kitchen, brimming with the creation and testing of new, exciting recipes. We’re thrilled to bring you a wave of deliciousness over the coming weeks, and to kick things off, we present a dish that is truly close to our hearts: Crespelle!

Crespelle are the Italian answer to savory crepes, typically gracing Italian tables with fillings of spinach and ricotta, often crowned with a simple béchamel and a touch of tomato passata. They are, without exaggeration, absolutely delicious! But today, we’re taking a delightful detour from the traditional to bring you a version that sings with the fresh flavors of spring.

Just take a moment to admire the sheer cheesy indulgence captured here. This is Italian comfort food at its finest, promising warmth and satisfaction with every bite.

For this rendition, we decided to give these beloved Italian crepes a vibrant, spring-inspired makeover. We’ve swapped the classic spinach for the delicate sweetness of peas and savory cubes of prosciutto cotto (Italian cooked ham), creating a harmonious and comforting filling. The pièce de résistance, however, is the incredibly rich and creamy béchamel-style sauce, generously infused with the magnificent flavor of Fontina cheese.

Fontina cheese is, quite simply, pure love. Its exceptional melting properties and wonderfully strong, yet subtly nutty, flavor make this cheese sauce absolutely divine. If Fontina proves elusive in your local stores, Gruyère cheese makes for an excellent alternative, offering a similar depth and creaminess. This sauce truly transforms the dish, baking into a bubbly, golden crust that is utterly irresistible.

The Enduring Charm of Crespelle: A Culinary Journey

While often compared to French crêpes, Italian Crespelle hold their own unique place in Mediterranean cuisine. Historically, crepes, or thin pancakes, have existed in various forms across many cultures. In Italy, Crespelle are not merely a vehicle for fillings; they are an integral part of dishes, embodying the rustic elegance of Italian cooking. They are typically slightly thicker and more robust than their French counterparts, designed to hold hearty, savory fillings and withstand baking in rich sauces. From the northern regions, where creamy sauces and robust cheeses are prevalent, to the more southern areas embracing tomato-based fillings, Crespelle offer a canvas for regional culinary expression. This particular recipe, with its luxurious Fontina sauce, pays homage to the alpine regions of Italy, where Fontina reigns supreme.

Mastering Your Crespelle: Tips for Perfection

The beauty of these savory crepes lies in their make-ahead potential, making them an ideal choice for both busy weeknights and elegant weekend entertaining. You can prepare the delicate crepes and the flavorful filling in advance, storing them separately. When dinner time approaches, all that’s left is to whip up the divine Fontina cheese sauce – a task that takes less than 10 minutes – and assemble your Crespelle for baking. This simplicity ensures a fresh, hot meal with minimal last-minute effort. Furthermore, these Crespelle are fantastic as leftovers; enjoy them cold the next day with a fresh salad for a delightful lunch or another quick dinner option.

The versatility of savory crepes is truly astounding; they can be filled with almost anything your heart desires. Beyond this delightful pea and ham combination, we often indulge in Crespelle filled with earthy wild mushrooms and creamy Taleggio cheese, or the classic spinach and ricotta. For a heartier meal, leftover rich ragù transforms into an incredible filling, showcasing just how adaptable and satisfying these crepes can be. Each variation brings its own unique charm, promising a diverse and exciting culinary experience.

Ingredients Spotlight: Building Layers of Flavor

• For the Crepes: The foundation of this dish is a simple yet perfect crepe batter. Using plain flour, fresh eggs, milk, and melted butter creates a thin, pliable crepe that’s robust enough to hold the filling without tearing. A pinch of salt enhances the overall flavor. The key to perfect crepes is allowing the batter to rest for at least 30 minutes; this allows the gluten to relax, resulting in more tender and less rubbery crepes.
• For the Filling: Our spring-inspired filling starts with fresh, creamy ricotta cheese, offering a delicate texture and mild flavor. Frozen peas are a convenient and excellent choice, quickly blanched to retain their vibrant color and sweet crunch. Cubed ham, specifically prosciutto cotto, adds a savory depth, but any good quality cooked ham will work beautifully. A single egg binds the ingredients, while a generous handful of fresh basil and a tablespoon of Parmesan cheese infuse aromatic and salty notes. Don’t forget salt and pepper to taste – seasoning is crucial!
• For the Sauce: The Fontina cheese sauce is a simple béchamel base elevated by a star ingredient. Begin by creating a roux with butter and plain flour, cooking it briefly to eliminate any raw flour taste. Gradually whisk in milk, ensuring a smooth, lump-free sauce. The magic happens when you stir in the shredded Fontina cheese, allowing it to melt into a luscious, golden liquid. A pinch of nutmeg adds a traditional, warm spice note that complements the cheese beautifully, while salt and pepper balance the flavors.

Crafting Your Crespelle: Step-by-Step Guidance

The process of making Crespelle is straightforward and rewarding. Start by whisking your crepe batter ingredients until smooth, then let it rest. This resting period is non-negotiable for achieving the best texture. Meanwhile, prepare your filling by blanching peas and combining them with ricotta, ham, egg, basil, Parmesan, and seasonings. Once the batter is ready, cook thin crepes in a lightly greased frying pan until golden. Don’t worry if the first one isn’t perfect – that’s often the chef’s snack! Preheat your oven and begin assembling. Lay out each crepe, spread half with about two tablespoons of filling, then fold it in half, and then in half again to form a triangle. Arrange these neatly in a baking dish. Finally, prepare your Fontina cheese sauce, pouring it over the assembled Crespelle. A final sprinkle of Fontina cheese for topping will ensure a gorgeous, bubbly crust. Bake until golden and bubbly, about 20-25 minutes. Serve hot and savor every cheesy, savory bite.

We truly hope you adore this Crespelle recipe as much as we do. It’s a dish that brings joy and comfort to any table, perfect for sharing with loved ones.

If you’ve had the pleasure of trying this recipe, or any other from our blog, please don’t hesitate to share your experience in the comments below! We always love to hear from you. For more delectable food inspiration and a glimpse into our culinary adventures, make sure to FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST.

Crespelle – Savory Crepes with Peas, Ham and Fontina Cheese

By Emily

Prep:
10 mins

Cook:
45 mins

Total:
55 mins

Servings:
4 people

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These Crespelle (savory crepes) are stuffed with ricotta, peas and ham and baked with a delicious Fontina cheese sauce!

Ingredients

For the Crespelle

• ~1 1/4 cups (150g) plain flour
• 2 eggs
• ~15 fl oz (450ml) milk
• ~4 tbsp (50g) butter, melted
• Pinch salt

For the Filling

• ~2 cups (500g) ricotta
• ~5.9 oz (170g) peas, frozen
• ~3.5 oz (100g) ham, cubed
• 1 egg
• 1 large handful basil, chopped
• 1 tbsp parmesan cheese
• Salt and pepper to taste

For the Sauce

• ~4 tbsp (50g) butter
• ~ 1/2 cup (50g) plain flour
• ~2 cups (500ml) milk
• ~4.2 oz (120g) Fontina cheese, shredded
• 1 pinch nutmeg
• Salt and pepper to taste

Instructions

To make the Crespelle batter

1. Mix the flour and eggs in a large bowl. Gradually add the milk and the melted butter, whisking until you achieve as smooth a batter as possible. Set the batter aside to rest for at least half an hour.

To make the Filling and Crepes

2. Bring a small pot of water to a boil, then add the frozen peas and cook for 2 minutes. Drain the peas and immediately run them under cold water to stop the cooking process and preserve their vibrant green color.
3. In a bowl, combine the ricotta cheese and 1 egg, mixing them together until well incorporated. Add the cubed ham, cooled peas, chopped basil, Parmesan cheese, and season with a pinch of salt and pepper. Mix thoroughly until all ingredients are evenly distributed.
4. Preheat your oven to 180°C (350°F) / Gas Mark 4. Lightly grease a large non-stick frying pan with a small knob of butter and place it over medium-low heat. Pour a ladleful of the rested crespelle batter into the hot pan, swirling it quickly to coat the bottom evenly and form a thin crepe. Cook until the top of the crespella appears dry and the edges are lightly golden. Flip it over and cook the other side for just a few seconds until lightly colored. Transfer the cooked crespella to a plate and repeat the process with the remaining batter until you have approximately 8 crepes.

To make the Sauce and Assemble

5. In a saucepan, melt the butter over medium heat. Add the plain flour and stir constantly with a whisk to form a thick paste (a roux). Cook for 1 minute, stirring, to cook off the raw flour taste. Slowly add one-third of the milk, whisking continuously to prevent lumps. Once it thickens, add another third of the milk, whisking again, and repeat with the final third of the milk until you have a smooth, creamy béchamel sauce. Add most of the shredded Fontina cheese (reserving about 1 tbsp for the topping) and stir until it has completely melted into the sauce. Season the sauce with a pinch of nutmeg, salt, and pepper to taste.
6. Lay a cooked crespella flat on a clean surface. Spoon about 2 tablespoons of the ricotta-pea-ham filling onto one half of the crespella. Fold the crespella in half, then fold it in half again to create a triangle shape (alternatively, you can roll them lengthwise if preferred). Place the folded crespella into a baking dish. Repeat this process with the remaining crepes and filling, arranging them snugly in the dish.
7. Pour the warm Fontina cheese sauce evenly over the assembled crespelle. Sprinkle the remaining 1 tablespoon of Fontina cheese on top for a beautiful golden crust. Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the top is golden brown. Serve immediately and enjoy your delicious homemade Crespelle.

Helpful Info for All Recipes

• We always recommend using high-quality extra virgin olive oil in all of our recipes unless explicitly stated otherwise.
• For the best possible results and authentic flavor when using canned or jarred tomatoes of any kind, we consistently choose Cirio or Mutti brands.
• Unless specified differently, all vegetables mentioned in our recipes are assumed to be medium-sized.
• All recipes featured on this platform are meticulously tested and developed using a fan (convection) oven.
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• Discover our essential Italian Pantry Staples to stock your kitchen.
• Explore our comprehensive guide to all the Essential Kitchen Tools for Italian Cooking.

Nutrition

Calories:
748
kcal

Nutrition information is automatically calculated and should be used as an approximation only.