Crespelle - savoury crepes with peas, ham and fontina cheese

Name: Crespelle - savoury crepes with peas, ham and fontina cheese
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 people
Ingredients: ~1 1/4 cups (150g) plain flour; 2 eggs; ~15 fl oz (450ml) milk; ~4 tbsp (50g) butter; Pinch salt; ~2 cups (500g) ricotta; ~5.9 oz (170g) peas; ~3.5 oz (100g) ham; 1 egg; 1 large handful basil; 1 tbsp Parmesan Cheese; salt and pepper; ~4 tbsp (50g) butter; ~ 1/2 cup (50g) plain flour; ~2 cups (500ml) milk; ~4.2 oz (120g) fontina cheese; 1 Pinch nutmeg; salt and pepper

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Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
4 people
Calories
748 kcal
Course
Main Course
Cuisine
Italian

Crespelle - savoury crepes with peas, ham and fontina cheese

Christopher House

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

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Ingredients

Servings

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

For the sauce

~4 tbsp (50g) butter
~ 1/2 cup (50g) plain flour
~2 cups (500ml) milk
~4.2 oz (120g) fontina cheese
1 Pinch nutmeg
salt and pepper

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Instructions

To make the crespelle batter

Mix the flour and eggs in a large bowl. Gradually add the milk and the melted butter, whisk to as smooth a batter as possible then set aside for half an hour.

To make the filling

Boil the frozen peas in boiling water for a couple minutes then run under cold water to stop them cooking any further.
Add the ricotta and egg to a bowl and mix together. Add the cubed ham, peas, basil, parmesan and a pinch of salt and pepper. Mix to combine.
Preheat the oven to 180°C/350F/gas mark 4. Lightly grease a large frying pan with a small knob of butter and place under a medium/low heat. Add a ladle of crespelle batter to the pan and swirl to form a crespella. When the top of the crespella starts to look dry, flip it over and fry the other side for a few seconds. Continue with the rest of the batter (you should have 8 crespelle).

To make the sauce

Melt the butter in a saucepan then add the flour. Stir to a thick paste and cook for 1 minute. Slowly add one-third of the milk whisking constantly. When it starts to thicken add another third of milk and repeat until you’ve used all the milk. Add the fontina cheese keeping around 1 tbsp for the topping and stir until melted.
Lay a crespella out on a clean surface and cover one half with some of the filling (around 2 tbsp). Fold the crespella in half and then in half again (you can also roll them length ways if you prefer). Add it to a baking dish and repeat with the rest of the crespelle. Cover with the cheese sauce and top with the remaining tbsp of fontina cheese then bake for 20-25 minutes. Serve.