Crespelle alla Valdostana

Recipe

Crespelle alla Valdostana

Savory Italian Pancakes with a Cheesy Twist

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.

Jan Dec

20 minutes

20 minutes

40 minutes

4 servings

Medium

Vegetarian, Nut-free, Soy-free, Peanut-free, Shellfish-free

Wheat (gluten), Milk, Eggs

Vegan, Gluten-free, Dairy-free, Egg-free, Paleo

Ingredients

Nutrition

  • Calories: 380 kcal / 1590 KJ
  • Fat: 22g (13g saturated)
  • Carbohydrates: 26g (4g sugars)
  • Protein: 20g
  • Fiber: 1g
  • Salt: 1.5g

Preparation

  1. 1.
    In a mixing bowl, whisk together the flour, milk, eggs, salt, and black pepper until smooth.
  2. 2.
    Heat a non-stick skillet over medium heat and brush it with melted butter.
  3. 3.
    Pour 1/4 cup of the batter into the skillet, swirling it around to evenly coat the bottom.
  4. 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.
  5. 5.
    Preheat the oven to 375°F (190°C).
  6. 6.
    In a separate bowl, combine the grated Fontina and Gruyère cheeses. Set aside a small portion for topping.
  7. 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.
  8. 8.
    Roll up the pancakes and place them seam-side down in a baking dish.
  9. 9.
    Sprinkle the reserved cheese on top and sprinkle with grated Parmesan.
  10. 10.
    Bake for 15-20 minutes until the cheese is melted and bubbly.
  11. 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.