Oven-Baked Crepe Nests

Oven-baked crepe nests are a delicious and fairly simple recipe to prepare. They are ideal for a Sunday lunch or a special occasion. Here’s how to make them:

Ingredients

For the crepes:

• 250 ml of milk
• 2 eggs
• 100 g of flour
• A pinch of salt
• Butter, as needed for the pan

For the filling:

• 300 g of ricotta
• 100 g of boiled and squeezed spinach (or alternatively, Swiss chard)
• 100 g of chopped cooked ham
• 50 g of grated Parmesan cheese
• Salt and pepper, to taste
• Nutmeg, to taste

For the béchamel:

• 50 g of butter
• 50 g of flour
• 500 ml of milk
• Salt, to taste
• Nutmeg, to taste

For gratin:

• grated Parmesan cheese, as needed

Preparation

Crepes:

1. In a large bowl, beat the eggs with a pinch of salt.
2. Gradually add the flour, alternating with the milk to prevent lumps from forming.
3. Heat a non-stick pan and grease it with a bit of butter.
4. Pour a ladleful of batter and tilt the pan to distribute it evenly.
5. Cook each crepe until golden on both sides, then set them aside on a plate.

Filling:

1. In a bowl, combine the ricotta with chopped spinach, cooked ham, Parmesan, a pinch of salt, pepper, and grated nutmeg. Mix well to obtain a homogeneous mixture.

Béchamel:

1. In a small pot, melt the butter, then add the flour, stirring continuously for 1-2 minutes, without letting it brown.
2. Gradually add the hot milk, continuing to stir to avoid lumps.
3. Cook over low heat until the béchamel has thickened. Season with salt and add a grating of nutmeg.

Assembly:

1. Take a crepe, place a couple of tablespoons of filling in the center, then fold it into a bundle or wallet to form a nest.
2. Arrange the nests in a previously buttered baking dish.
3. Pour the béchamel over the top and sprinkle with grated Parmesan cheese.
4. Bake in a preheated oven at 180 °C for about 20 minutes or until golden brown on top.

Once au gratin, serve the oven-baked crepe nests hot.

Did you know?

Crepes, also known as crêpes in France, are extremely versatile and can be made in both sweet and savory versions. In Italy, it’s typical to serve them filled with ricotta and spinach, but the variations are truly endless.