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Crespelle: Savory Crepes with Peas, Ham, and Fontina

Ultimate Savory Italian Crespelle with Ricotta, Peas, Ham & Fontina Cheese Sauce

Prepare to be swept away to the heart of Italy with this exquisite recipe for Crespelle, Italy’s answer to the savory crepe. Far more than just a simple pancake, these delicate, golden wrappers are filled with a luscious mixture of creamy ricotta, vibrant green peas, and savory diced ham. But the magic truly happens when they are lovingly baked in the oven, enveloped in a rich, bubbling Fontina cheese sauce. This dish is a true testament to Italian comfort food – elegant enough for a special occasion, yet comforting and satisfying for a weeknight dinner. Let’s dive into creating this delightful culinary masterpiece that will surely become a family favorite.

Golden-baked Crespelle with Fontina cheese sauce, stuffed with ricotta, peas, and ham.

A Culinary Embrace: The Allure of Italian Crespelle

For me, Fridays often signal a moment to celebrate the week’s culinary adventures and share something truly special. And today, Crespelle are taking center stage! These delightful Italian savory crepes are a staple in many Italian households, often gracing tables as a first course (primo piatto) or a satisfying main. While the classic preparation frequently features spinach and ricotta under a simple béchamel and a touch of tomato passata, the beauty of Crespelle lies in their incredible versatility. They are a canvas for endless flavor combinations, allowing for seasonal adjustments and personal creativity.

This particular rendition brings a fresh, “Spring-like” twist to the traditional recipe. By swapping out the spinach for tender peas and adding cubes of delicious prosciutto cotto (Italian cooked ham), we infuse the dish with a brighter, lighter character. The rich, creamy Fontina cheese sauce replaces the simpler béchamel, elevating the entire experience to a new level of decadence. Just one look at the bubbling, golden-brown cheese topping, and you know you’re in for a treat! This recipe is a perfect blend of delicate textures and robust flavors, showcasing the best of rustic Italian cooking with a touch of elegance.

Close-up of golden-brown Crespelle (savory crepes) baked with a rich cheese sauce.

The Secret Weapon: The Irresistible Fontina Cheese Sauce

Let’s talk about the true star of this dish: the Fontina cheese sauce. If you’ve never had the pleasure of cooking with Fontina, prepare to fall in love. This semi-soft Italian cow’s milk cheese, primarily from the Aosta Valley, boasts a nutty, earthy, and slightly sweet flavor profile that melts beautifully, creating an incredibly smooth and luxurious sauce. Its robust character stands up perfectly to the delicate crepes and the hearty filling, binding all the elements together in a symphony of taste. The way Fontina melts ensures a silky texture that coats every bite, making it utterly irresistible.

The sauce itself is a simple yet elegant béchamel base, enriched with generous amounts of grated Fontina. When melted, Fontina creates a velvety texture and a distinctive aroma that fills the kitchen, promising a truly memorable meal. The depth of flavor it brings is unparalleled, transforming a simple cream sauce into something truly extraordinary. If authentic Fontina is difficult to find in your area, a high-quality Gruyere cheese makes an excellent alternative. Gruyere shares a similar melting quality and a complex, nutty flavor that will still deliver a fantastic cheese sauce. Other substitutes like Emmental or even a blend of white cheddar and mozzarella could work, but for the most authentic experience, Fontina is highly recommended. Whichever cheese you choose, ensure it’s freshly grated for the best melting and flavor incorporation.

Effortless Elegance: The Beauty of Make-Ahead Crespelle

One of the many reasons I adore this Crespelle recipe is its incredible convenience for meal planning and entertaining. Both the crepes and the delicious filling can be prepared well in advance. Imagine having your components ready to go, allowing you to assemble and bake this impressive dish with minimal fuss when dinner time rolls around. This flexibility makes Crespelle an ideal option for busy weeknights or for hosting guests, ensuring you can enjoy your company without being chained to the kitchen. The ability to do much of the prep work ahead of time truly streamlines the cooking process, making a seemingly complex dish wonderfully accessible.

To prepare ahead, simply make the crepe batter and cook all the crespelle. Once cooled, layer the cooked crepes with parchment paper to prevent sticking and store them in an airtight container in the refrigerator for up to 2-3 days. Concurrently, prepare the ricotta, pea, and ham filling and store it separately in an airtight container for the same duration. When you’re ready to eat, all that’s left is to whip up the quick Fontina cheese sauce (which takes less than 10 minutes!), assemble the filled crepes in a baking dish, and bake until golden and bubbly. This approach means you can spend more time savoring the anticipation and less time stressing in the kitchen. They’re also wonderfully versatile; these Crespelle are also great cold the next day with salad for either lunch or dinner, making them fantastic for meal prep!

Folded Crespelle rolls ready to be baked in a dish with cheese sauce.

Beyond the Oven: Versatile Serving Options and Culinary Tips

While these Crespelle are undeniably at their best straight out of the oven, hot and bubbling, don’t underestimate their deliciousness as leftovers. They are fantastic served cold the next day, making them an excellent candidate for a sophisticated lunch or a light dinner alongside a crisp green salad. The flavors meld beautifully overnight, sometimes even enhancing the overall taste. Pack them for a picnic, enjoy them at your desk, or simply reheat gently in the oven for a quick and satisfying meal. The versatility of this dish extends its enjoyment far beyond the initial serving.

And if you’re feeling adventurous, remember the boundless possibilities of savory crepes! Beyond this delightful pea and ham combination, Crespelle can be filled with an array of ingredients to suit any palate or season. Some of my other favorite fillings include sautéed wild mushrooms with creamy Taleggio cheese for an earthy depth, the classic combination of fresh spinach and rich ricotta, or even hearty leftover slow-cooked ragù for a truly comforting and substantial option. The possibilities are truly endless, making Crespelle a fantastic skill to add to your culinary repertoire. Don’t be afraid to get creative with your fillings and make this recipe your own!

Recipe: Savory Crespelle with Ricotta, Peas, Ham and Fontina Cheese Sauce

Crespelle – Savory Crepes with Peas, Ham and Fontina Cheese

By Emily

Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 4 people

These Crespelle (savory crepes) are stuffed with creamy ricotta, sweet peas, and savory ham, then baked to perfection with a luxurious Fontina cheese sauce!

Final dish of Crespelle with Fontina cheese sauce, garnished with herbs.

Ingredients

For the Crespelle (Italian Savory Crepes)

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

For the Ricotta, Pea, and Ham Filling

  • ~2 cups (500g) fresh ricotta cheese, drained if watery
  • ~5.9 oz (170g) frozen peas, thawed
  • ~3.5 oz (100g) cooked ham (prosciutto cotto), finely cubed
  • 1 large egg
  • 1 large handful fresh basil, finely chopped
  • 1 tbsp grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste

For the Creamy Fontina Cheese Sauce

  • ~4 tbsp (50g) unsalted butter
  • ~1/2 cup (50g) plain flour
  • ~2 cups (500ml) whole milk, warmed
  • ~4.2 oz (120g) Fontina cheese, grated (Gruyere is a great alternative)
  • 1 pinch freshly ground nutmeg
  • Salt and freshly ground black pepper, to taste

Instructions

To Make the Crespelle Batter:

  1. In a large mixing bowl, whisk together the plain flour and eggs until well combined and smooth.
  2. Gradually add the milk and the melted butter to the flour and egg mixture, whisking continuously until you achieve a smooth, lump-free batter.
  3. Cover the bowl and set the batter aside to rest for at least 30 minutes at room temperature. This crucial step allows the flour to fully hydrate, resulting in more tender and pliable crepes.

To Prepare the Ricotta, Pea, and Ham Filling:

  1. Bring a small pot of lightly salted water to a boil. Add the thawed frozen peas and cook for 2-3 minutes, or until they are tender-crisp. Immediately drain the peas and run them under cold water to stop the cooking process and preserve their vibrant green color. Set aside to cool.
  2. In a separate mixing bowl, combine the drained ricotta cheese and 1 large egg. Mix until well incorporated and creamy.
  3. Gently fold in the finely cubed ham, cooled peas, chopped fresh basil, grated Parmesan cheese, and season with a pinch of salt and freshly ground black pepper. Mix just until all ingredients are evenly distributed.

To Cook the Crespelle:

  1. Preheat your oven to 180°C (350°F) or Gas Mark 4.
  2. Lightly grease a large, non-stick frying pan (about 8-10 inches in diameter) with a small knob of butter or a tiny amount of cooking oil. Place the pan over medium-low heat.
  3. Once the pan is hot, add a ladleful of the rested crespelle batter (approximately 1/4 cup or 60ml) to the center of the pan. Quickly swirl the pan to spread the batter thinly and evenly across the bottom, forming a perfect, round crespella.
  4. Cook for 1-2 minutes until the edges begin to crisp, and the top of the crespella looks dry and set.
  5. Carefully flip the crespella over using a thin spatula and cook the second side for just a few seconds (about 30 seconds to 1 minute) until lightly golden.
  6. Transfer the cooked crespella to a plate and repeat this process with the remaining batter until all crepes are made. You should yield approximately 8-10 crespelle.

To Make the Creamy Fontina Cheese Sauce:

  1. In a medium saucepan, melt the butter over medium heat.
  2. Add the plain flour to the melted butter and whisk constantly for about 1 minute to create a smooth, thick paste, known as a roux. Cook the roux gently to eliminate any raw flour taste.
  3. Slowly begin to add the warmed milk, about one-third at a time, whisking vigorously after each addition to prevent any lumps from forming. Continue whisking until the sauce starts to thicken after each milk addition.
  4. Once all the milk has been incorporated and the sauce is smooth and thick (a classic béchamel), remove the saucepan from the heat.
  5. Add the grated Fontina cheese (reserving about 1 tablespoon for the topping) and stir continuously until the cheese is completely melted and the sauce is creamy and homogenous.
  6. Season the sauce with a pinch of freshly ground nutmeg, salt, and freshly ground black pepper to taste.

To Assemble and Bake the Crespelle:

  1. Lay one cooked crespella flat on a clean work surface. Place about 2 generous tablespoons of the ricotta, pea, and ham filling onto one half of the crespella.
  2. Fold the crespella in half, then fold it in half again to create a neat triangular shape (alternatively, you can roll them up lengthwise, like enchiladas, if you prefer).
  3. Arrange the filled crespella in a single layer in a prepared baking dish. Continue with the remaining crespelle and filling until the baking dish is full.
  4. Pour the warm Fontina cheese sauce evenly over the assembled crespelle, ensuring they are all well coated and nestled in the creamy sauce.
  5. Sprinkle the reserved 1 tablespoon of grated Fontina cheese over the top for an extra golden and bubbly crust.
  6. Bake in the preheated oven for 20-25 minutes, or until the cheese sauce is gloriously bubbly, and the top is golden brown and irresistibly tempting.
  7. Serve immediately and prepare for compliments!

Helpful Tips for Perfect Crespelle Every Time

  • Batter Consistency is Key: The crespelle batter should be thin enough to swirl easily in the pan but thick enough to coat the back of a spoon. If it’s too thick, add a splash more milk; if too thin, a tiny bit more flour.
  • Don’t Rush the Rest: Skipping the batter resting time can lead to crepes that tear easily. This step is essential for tender, flexible crespelle.
  • Monitor Pan Temperature: A consistent medium-low heat is crucial. Too hot, and the crepes burn quickly; too low, and they won’t brown nicely or cook evenly. Adjust the heat as needed.
  • The Right Pan Matters: A good quality non-stick pan is your best friend for making crepes. A well-seasoned cast iron pan can also work wonders.
  • Filling Flexibility: Feel free to experiment with your fillings! Sautéed spinach, cooked mushrooms, leftover bolognese, or even roasted vegetables can make delicious and seasonal variations.
  • Cheese Substitutions: While Fontina is highly recommended, Gruyere is an excellent substitute for its melting qualities and nutty flavor. Provolone or a sharp white cheddar could also work in a pinch, though the overall flavor profile will change.

More Delicious Italian Recipes to Explore

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)

Helpful Info for All Recipes on Our Blog

  • I always use extra virgin olive oil in all of my recipes unless stated otherwise. Its robust flavor is fundamental to authentic Italian cooking.
  • When I use canned or jarred tomatoes of any kind, I always opt for Cirio or Mutti brands for the best results and authentic Italian flavor. Their quality makes a significant difference.
  • All vegetables are assumed to be medium-sized unless specifically stated otherwise in the ingredient list.
  • All recipes featured on this blog are meticulously tested and developed using a fan (convection) oven to ensure consistent and reliable results.
  • For detailed information on how nutrition is calculated for our recipes, please refer to our dedicated privacy policy page.
  • Curious about what you should always have on hand for Italian cooking? Check out our must-have Italian Pantry Staples guide.
  • To equip your kitchen for success, explore all our Essential Kitchen Tools for Italian Cooking.

Nutrition Information

Calories: Approximately 748 kcal per serving

Nutrition information is automatically calculated and provided for guidance. It should only be used as an approximation and may vary based on specific ingredients and preparation methods.

I sincerely hope you love this Crespelle recipe as much as I do! It’s a dish that truly embodies the warmth, richness, and culinary tradition of Italian cooking, perfect for sharing with loved ones or enjoying as a comforting meal for yourself. The joy of creating and sharing such flavorful dishes is what truly makes cooking so rewarding.

If you’ve tried this Crespelle recipe or any other recipe from our blog, please don’t hesitate to let me know how you got on in the comments section below. Your feedback and experiences are incredibly valuable to me! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to stay updated with more delicious food discoveries, behind-the-scenes glimpses, and what I’m getting up to in my kitchen and beyond.

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