These crespelle (savory crepes) are filled with ricotta, peas and ham, then baked in a rich Fontina cheese sauce for a comforting, flavorful meal.
Hello Friday — I’m so glad you’re here! It’s been a busy, productive week in the kitchen testing recipes, and I can’t wait to share more tasty ideas soon.
Today’s feature: crespelle. These are Italian savory crepes usually filled with spinach and ricotta, covered with béchamel, and finished with a spoonful of tomato passata. They’re utterly delicious.
For a spring refresh I swapped the traditional spinach for sweet peas and added cubed prosciutto cotto (or ham). The whole dish is finished with a creamy Fontina béchamel — Fontina is my favorite for this because it melts beautifully and adds a lovely, slightly nutty flavor. If you can’t find Fontina, Gruyère makes a good substitute.
One of the best things about these crespelle is how well they can be prepared ahead of time. Make the crepes and filling in advance, and when you’re ready, the cheese sauce takes under ten minutes to prepare before you assemble and bake. They’re also great cold the next day served with a salad.
Savory crepes are extremely versatile — you can fill them with almost anything. I also love versions with wild mushrooms and taleggio, classic spinach and ricotta, or even leftover ragù. They’re consistently comforting and impressive.
I hope you enjoy this recipe as much as I do.
More delicious Italian recipes
Soups
Crespelle in Brodo (Cheese Crepes in Broth)
Pasta
Pasta alle Sette P (Seven P’s Pasta)
Antipasti
Burrata and Parmigiano Crostini with Crispy Prosciutto
Mains
Vitello Tonnato (Veal with Tuna Sauce)
If you try this or any other recipe, please leave a comment to let me know how it went — I love hearing from you!
Step By Step Photos Above
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Crespelle – savoury crepes with peas, ham and Fontina cheese
By Emily
Ingredients
For the crespelle
- ~1 1/4 cups (150g) plain flour
- 2 eggs
- ~15 fl oz (450ml) milk
- ~4 tbsp (50g) butter, melted
- Pinch of salt
For the filling
- ~2 cups (500g) ricotta
- ~5.9 oz (170g) frozen peas
- ~3.5 oz (100g) ham, cubed
- 1 egg
- 1 large handful basil, chopped
- 1 tbsp Parmesan cheese
- Salt and pepper
For the sauce
- ~4 tbsp (50g) butter
- ~1/2 cup (50g) plain flour
- ~2 cups (500ml) milk
- ~4.2 oz (120g) Fontina cheese
- Pinch of nutmeg
- Salt and pepper
Instructions
To make the crespelle batter
- Mix the flour and eggs in a large bowl. Gradually add the milk and melted butter, whisking until you have a smooth batter. Set aside for 30 minutes.
To make the filling
- Cook the frozen peas in boiling water for a couple of minutes, then drain and run under cold water to stop the cooking.
- In a bowl combine the ricotta and egg. Add the cubed ham, peas, chopped basil, Parmesan and a pinch of salt and pepper. Mix to combine.
- Preheat the oven to 180°C / 350°F / gas mark 4. Lightly grease a frying pan with a knob of butter and heat over medium-low. Pour in a ladle of batter and swirl to form a thin crepe. When the top looks dry, flip and cook the other side briefly. Repeat to make about 8 crespelle.
To make the sauce and assemble
- Melt the butter in a saucepan, add the flour and stir to form a thick paste. Cook for 1 minute. Gradually whisk in one-third of the milk, stirring until it thickens, then add another third and finally the remaining milk. Stir until smooth.
- Add the Fontina cheese, reserving about 1 tbsp for the topping, and stir until melted. Season with a pinch of nutmeg, salt and pepper.
- Lay a crespella on a clean surface and place about 2 tbsp of filling on one half. Fold in half and then in half again (or roll lengthwise). Place in a baking dish and repeat with the remaining crespelle. Pour over the cheese sauce, sprinkle the reserved Fontina on top, and bake for 20–25 minutes until bubbling and golden. Serve warm.
Helpful Info for All Recipes
- I use extra virgin olive oil unless a recipe states otherwise.
- When using canned or jarred tomatoes I prefer well-known quality brands for consistent flavor.
- All vegetables are assumed medium-sized unless noted.
- Recipes are developed and tested using a fan (convection) oven.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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