Crespelle with Ham and Cheese
Delicate Italian crepes filled with ham and melted cheese, baked under a blanket of creamy béchamel and Parmesan until bubbly and golden. Elegant comfort food.
- For the Crepes:
- 125g all-purpose flour
- 2 eggs
- 300ml whole milk
- 1 tbsp extra virgin olive oil
- pinch salt
- For the Filling:
- 200g cooked ham, thinly sliced
- 150g grated mozzarella or fontina cheese
- 50g grated Parmesan cheese
- 300ml béchamel sauce (warm)
- Make the crepe batter: In a mixing bowl, whisk together the flour and eggs until combined. Gradually add the milk while whisking to avoid lumps, creating a smooth batter. Whisk in the olive oil and a pinch of salt. The batter should be thin enough to pour easily but still coat a spoon. Let the batter rest at room temperature for 30 minutes—this allows the gluten to relax and the flour to fully hydrate.
- Heat a non-stick crepe pan or 8-inch skillet over medium-high heat. Once hot, lightly brush or wipe it with a bit of oil. Ladle about 45ml of batter into the center of the pan and immediately tilt and rotate the pan in a circular motion to spread the batter evenly into a thin, even layer. Cook for about 45–60 seconds until the bottom is lightly golden, then flip and cook the other side for about 20–30 seconds. Transfer the crepe to a plate. Repeat with the remaining batter, adjusting heat as needed to prevent burning. You should have about 8 crepes.
- Preheat the oven to 180°C (350°F). Prepare the béchamel sauce if you haven't already—it should be warm and of a smooth, pourable consistency.
- Fill the crepes: Lay one crepe flat on a work surface. Spread a thin layer of béchamel sauce (about 2 tablespoons) over the surface, leaving a small border. Add 2–3 slices of ham and scatter a small handful of mozzarella or fontina over it. Fold or roll the crepe gently and place seam-side down in a buttered baking dish. Repeat with the remaining crepes, arranging them snugly in a single layer.
- Pour the remaining warm béchamel sauce evenly over the arranged crepes, covering them completely. The sauce will protect them from drying out and create a creamy layer when baked. Sprinkle the grated Parmesan cheese evenly over the top—this will brown and become crispy and golden.
- Bake for 18–22 minutes until the top is golden brown and the sauce is bubbly around the edges. The crepes should be heated through and the cheese on top should be melted and lightly browned. If the top is browning too quickly, cover loosely with foil and continue baking.
- Remove from the oven and let rest for 3–5 minutes before serving. This allows the sauce to set slightly and makes serving easier. The crespelle can be served hot or warm, cut into wedges or served whole. A simple green salad is a nice accompaniment.
Chef's Note: Crespelle—Italian crepes—are a versatile canvas for both sweet and savory fillings. This ham and cheese version is a classic preparation that appears in trattorie throughout Italy, especially in Northern regions where cream-based sauces are favored. The combination of delicate crepes, salty ham, melted cheese, and creamy béchamel creates a dish that's simultaneously elegant and comforting.
The crepe batter benefits from resting time, which allows the flour to fully absorb the liquid and makes the crepes more tender and pliable. Crespelle can be made several hours ahead and refrigerated, then assembled and baked just before serving. The béchamel is essential—it prevents drying and adds luxurious creaminess. Some cooks add a pinch of nutmeg to the béchamel for subtle depth.
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