Non-VegetarianValdostana cuisine Main Course

Crespelle alla Valdostana

Name: Crespelle alla Valdostana
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Valdostana
Ingredients: 165 g Plain flour; 750 ml Whole milk; 2 Eggs; 55 g Unsalted butter; 200 g fontina pdo; 150 g prosciutto cotto; 1 tsp Fine sea salt; 0.25 tsp Ground nutmeg; 30 g parmigiano reggiano

Thin rolled crêpes filled with ham and Fontina cheese, covered in creamy béchamel and baked until bubbling and golden.

🇮🇹Italy· Aosta Valley

Prep: 25 min
Cook: 35 min
Total: 60 min
Servings: 4
Difficulty: Medium
Calories: 610 kcal

Ingredients

0 of 9 gathered

Servings

165 g Plain flour — 125g for batter, 40g for béchamel
750 ml Whole milk — 250ml for batter, 500ml warm for béchamel
2 Eggs — medium, free-range
55 g Unsalted butter — 15g melted for pan, 40g for béchamel
200 g fontina pdo — rind removed, thinly sliced
150 g prosciutto cotto — cooked ham, thinly sliced
1 tsp Fine sea salt — divided
¼ tsp Ground nutmeg — freshly grated
30 g parmigiano reggiano — finely grated

Equipment

•20cm frying pan
•Baking dish
•Balloon whisk
•Medium saucepan

Nutrition

Per serving, approximate

Calories: 610 kcal
fat: 36 g
carbs: 42 g
fibre: 2 g
protein: 28 g
calories: 610 kcal

Instructions

1
Whisk eggs, 125g flour, half the salt, and 250ml milk into a smooth batter.
2
Rest the batter at room temperature for twenty minutes while preparing the sauce.
3
Melt 40g butter in a saucepan over medium heat, stir in 40g flour, and cook for one minute.
4
Whisk in 500ml warm milk gradually, simmering until thickened, then season with salt and nutmeg.
5
Lightly grease a 20cm frying pan with melted butter over medium heat.
6
Pour a small ladle of batter, swirl evenly, and cook for one minute per side until lightly speckled.
7
Repeat to make eight thin pancakes, stacking them neatly on a plate.
8
Lay a slice of prosciutto cotto and Fontina across each pancake, then roll into neat cylinders.
9
Spread a ladle of béchamel over a baking dish and arrange the rolled crespelle seam-side down.
10
Pour over the remaining béchamel, scatter with Parmigiano Reggiano, and bake at 200°C for twenty minutes until golden.

Chef's tips

Resting the batter allows the starch to hydrate, producing tender crêpes that do not tear during rolling. Always slice the Fontina thinly so it melts evenly without leaving cold pockets.

Ingredient substitutions

Fontina PDO → Gruyère or Taleggio (the flavour profile will shift slightly)
prosciutto cotto → mild cooked ham or baked ham slices

Storage

Cover and refrigerate in an airtight container for up to two days.

Reheating

Reheat in a baking dish covered with foil at 180°C for fifteen minutes until hot throughout.

Common mistakes to avoid

•Making the pancakes too thick, which results in a heavy, doughy texture after baking.
•Boiling the béchamel too vigorously, which can cause the sauce to scorch on the bottom of the pan.
•Using pre-shredded cheese with anti-caking agents that hinder the smooth, stretchy melt.

Serving suggestions

Serve hot straight from the oven with a simple bitter leaf salad dressed in light vinaigrette.Pair with an alpine dry white wine such as Petite Arvine or Blanc de Morgex et de La Salle.