Baked Crepes with Ham and Cheese

Baked crepes with ham and cheese are a rich and tasty first course, ideal for a social meal. Here is the recipe:

Ingredients

• 250 ml of milk
• 100 g of all-purpose flour
• 2 eggs
• Salt, as needed
• Butter, as needed to grease the pan
• 150 g of cooked ham, sliced
• 150 g of fontina or emmental cheese, sliced
• 50 g of grated Parmesan cheese
• Béchamel sauce:
  • 50 g of butter
  • 50 g of flour
  • 500 ml of milk
  • Salt, as needed
  • Nutmeg, as needed

Preparation

1. Start with the crepe batter by mixing the flour with the eggs, then gradually add the milk to avoid lumps. Add a pinch of salt and let the batter rest for about 30 minutes.

2. In the meantime, prepare the béchamel sauce: in a saucepan, melt the butter, add the flour and mix well to create a roux. Gradually add the hot milk while continuing to stir with a whisk to prevent lumps. Thicken the béchamel on medium heat, adding salt and a grating of nutmeg. Once it reaches a creamy consistency, turn off the heat.

3. Lightly grease a non-stick pan with butter and heat it. Pour in a ladle of batter and spread it thinly by turning the pan. Cook the crepe for about 1 minute on each side until it is golden. Repeat the process until the batter is finished.

4. Now assemble the crepes: on each crepe, spread a slice of ham and one of cheese, then roll up or fold into four.

5. Arrange the crepes in a previously buttered baking dish, pour the béchamel sauce over them and sprinkle with Parmesan.

6. Bake the crepes at 180 °C (356 °F) for about 20 minutes until they are golden on the surface.

7. Serve hot and stringy.

Curiosity

The “crespella” is the Italian version of the French crêpe and can become a main dish or an alternative to lasagna if alternated in layers with sauces and fillings. In some Italian regions, like Liguria, it’s called “crespela”. The secret to a perfect crepe is the fluidity of the batter and the quickness with which it is cooked and flipped in the pan.