Recipe
Crespelle alla Valdostana
Savory Italian Pancakes with a Cheesy Twist
4.6 out of 5
Indulge in the flavors of Italian cuisine with this delightful recipe for Crespelle alla Valdostana. These savory pancakes are filled with a rich and creamy mixture of cheese and ham, then baked to perfection.
Metadata
Preparation time
20 minutes
Cooking time
20 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Nut-free, Soy-free, Peanut-free, Shellfish-free
Allergens
Wheat (gluten), Milk, Eggs
Not suitable for
Vegan, Gluten-free, Dairy-free, Egg-free, Paleo
Ingredients
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1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
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1 1/4 cups (300ml) milk 1 1/4 cups (300ml) milk
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2 large eggs 2 large eggs
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1/4 teaspoon salt 1/4 teaspoon salt
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1/4 teaspoon black pepper 1/4 teaspoon black pepper
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1 tablespoon butter, melted 1 tablespoon butter, melted
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1 cup (100g) grated Fontina cheese 1 cup (100g) grated Fontina cheese
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1/2 cup (50g) grated Gruyère cheese 1/2 cup (50g) grated Gruyère cheese
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4 ounces (120g) thinly sliced cured ham 4 ounces (120g) thinly sliced cured ham
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1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
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1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese
Nutrition
- Calories: 380 kcal / 1590 KJ
- Fat: 22g (13g saturated)
- Carbohydrates: 26g (4g sugars)
- Protein: 20g
- Fiber: 1g
- Salt: 1.5g
Preparation
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1.In a mixing bowl, whisk together the flour, milk, eggs, salt, and black pepper until smooth.
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2.Heat a non-stick skillet over medium heat and brush it with melted butter.
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3.Pour 1/4 cup of the batter into the skillet, swirling it around to evenly coat the bottom.
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4.Cook the pancake for about 1-2 minutes until the edges start to lift and the bottom is golden. Flip and cook for another 1-2 minutes. Repeat with the remaining batter.
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5.Preheat the oven to 375°F (190°C).
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6.In a separate bowl, combine the grated Fontina and Gruyère cheeses. Set aside a small portion for topping.
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7.Lay a slice of cured ham on each pancake, then sprinkle a generous amount of the cheese mixture on top. Sprinkle a pinch of nutmeg over the cheese.
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8.Roll up the pancakes and place them seam-side down in a baking dish.
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9.Sprinkle the reserved cheese on top and sprinkle with grated Parmesan.
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10.Bake for 15-20 minutes until the cheese is melted and bubbly.
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11.Serve the Crespelle alla Valdostana warm and enjoy!
Treat your ingredients with care...
- Fontina and Gruyère cheeses — For the best flavor, use high-quality cheeses and grate them yourself. This will ensure a smooth and creamy texture in the filling.
- Cured ham — Opt for a thinly sliced, high-quality cured ham such as prosciutto or Parma ham for the most authentic taste.
- Nutmeg — Freshly grated nutmeg will provide the most aromatic and flavorful addition to the filling.
Tips & Tricks
- To save time, you can make the pancake batter in advance and refrigerate it for up to 24 hours.
- If you prefer a crispier texture, you can broil the crespelle for a minute or two after baking to achieve a golden crust.
- Feel free to experiment with different cheeses in the filling, such as mozzarella or provolone, to suit your taste preferences.
- Serve the crespelle with a side of fresh salad or roasted vegetables for a complete meal.
- Leftover crespelle can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Serving advice
Serve the Crespelle alla Valdostana as a main course accompanied by a fresh green salad. The creamy and cheesy filling pairs perfectly with the crispness of the salad, creating a well-balanced and satisfying meal.
Presentation advice
For an elegant presentation, arrange the rolled crespelle on individual plates, drizzle them with a touch of olive oil, and garnish with a sprinkle of fresh herbs such as parsley or basil. The vibrant colors and enticing aroma will make this dish even more appealing.
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