Crespelle della Mattina with Ricotta and Prosciutto
Delicate Italian crepes filled with herbed ricotta, silky prosciutto cotto, and melted fontina, then baked until bubbling under a blanket of bechamel and Parmigiano. These savory crespelle turn an ordinary morning into a Florentine feast worthy of lingering over with a second espresso.
Ingredients
- 1 cup all-purpose flour
- 3 large eggs
- 1 1/4 cups whole milk
- 2 tablespoons unsalted butter, melted, plus more for the pan
+ 14 more ingredients
Instructions
Make the crespelle batter by whisking together 1 cup flour, eggs, 1 1/4 cups milk, melted butter, and salt until completely smooth with no lumps. Let the batter rest for at least 15 minutes at room temperature, or refrigerate for up to overnight.
Heat a 9-inch non-stick or well-seasoned crepe pan over medium heat. Brush lightly with melted butter.
Pour about 3 tablespoons of batter into the center of the pan, immediately tilting and swirling to coat the bottom in a thin, even layer. Cook for 60-90 seconds until the edges lift and the bottom is lightly golden.
Flip with a thin spatula (or a confident flick of the wrist) and cook the second side for 30-45 seconds. Transfer to a plate. Repeat with remaining batter, stacking the crespelle between sheets of wax paper. You should get 10-12 crepes.
Prepare the filling by combining the ricotta, fontina, 1/2 cup Parmigiano, chives, parsley, several grinds of black pepper, and the nutmeg in a bowl. Mix until evenly blended.
Preheat the oven to 400F. Butter a 9x13 baking dish.
Lay a crespella flat on a work surface. Place a half slice of prosciutto cotto across the center, then spoon about 3 tablespoons of the ricotta filling along the length. Roll the crespella into a snug cylinder and place seam-side down in the baking dish. Repeat with the remaining crespelle, fitting them snugly in a single layer.
For the bechamel, melt 2 tablespoons butter in a small saucepan over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute, stirring constantly. Gradually pour in 1 1/2 cups milk, whisking continuously to prevent lumps. Cook until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes. Season with salt and a pinch of nutmeg.
Pour the bechamel evenly over the rolled crespelle, making sure to coat them all. Sprinkle the remaining 1/4 cup Parmigiano over the top.
Bake for 20-25 minutes until the sauce is bubbling and the top is golden brown with spotted caramelization.
Let rest for 5 minutes before serving. Garnish with fresh chives and a grind of black pepper.
Nutrition Estimate
Per serving • Estimated by Blinner AI