Baked Stuffed Crespelle: A Delicious Italian Comfort Dish
Category: Main Course (Primi Piatti)
Servings: 4
Prep Time: 1 hour
Cooking Time: 25 minutes
Baked Stuffed Crespelle is a comforting Italian dish that beautifully combines delicate crepes filled with savory ingredients, such as roasted pumpkin, crispy guanciale, creamy provolone, and a decadent sauce made with fresh cream and Parmigiano Reggiano. This dish is perfect for a cozy family dinner or to impress guests at your next gathering. The rich flavor profile and the luxurious texture will leave everyone craving for more.
Here is a step-by-step guide to making these delicious baked crespelle:
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 55g |
| All-purpose flour (00) | 80g |
| Whole milk | 170g |
| Butter (unsalted) | 40g |
| Salt | To taste |
| Pumpkin | 600g |
| Guanciale (Italian cured meat) | 200g |
| Provolone cheese | 170g |
| Fresh rosemary | To taste |
| Heavy cream (fresh liquid) | 160g |
| Parmigiano Reggiano cheese (DOP) | 40g |
Instructions
Step 1: Prepare the Crespelle Batter
To begin, let’s prepare the crepe batter. In a small saucepan, melt the butter over low heat, allowing it to cool slightly once melted. In a separate mixing bowl, crack the eggs and whisk them together with the milk. Sift the flour into the bowl using a fine mesh strainer, ensuring there are no lumps. Add the cooled butter to the mixture and stir well. Once combined, let the batter rest in the refrigerator for about 30 minutes to allow the flavors to meld and the batter to thicken slightly.
Step 2: Cook the Crespelle
Next, heat a crepe pan (about 24 cm in diameter) or a large non-stick skillet over medium heat. Lightly grease the pan with butter and wipe the excess with a paper towel to ensure a thin, even layer of butter. Pour in a small ladleful of batter to form each crepe. Tilt the pan to spread the batter evenly. Cook for about 2 minutes on each side, until the crepes are lightly golden and cooked through. You should aim to make six crepes of approximately 24 cm each. Once they are cooked, stack the crepes and cover them with plastic wrap to keep them moist and prevent them from drying out.
Step 3: Prepare the Filling
While the crepes are resting, you can prepare the filling. Start by cleaning the pumpkin. Cut it into cubes and cook in a pan over medium heat for around 15 minutes, until it becomes soft and tender. If necessary, add a little water to avoid burning. Once cooked, mash the pumpkin or use a hand blender to create a smooth texture. Season with salt and freshly chopped rosemary for a fragrant, earthy flavor.
Next, cook the guanciale. In the same pan, heat a little oil and sauté the guanciale until it becomes crispy and golden. Remove it from the pan and set it aside.
Step 4: Assemble the Crespelle
Once the crepes are cooked and the filling is ready, it’s time to assemble the stuffed crespelle. Take each crepe and place a spoonful of the pumpkin mixture along with some crispy guanciale and grated provolone cheese. Roll the crepe up tightly to form a cylinder. Repeat for all six crepes.
Step 5: Prepare the Creamy Sauce
For the sauce, combine the heavy cream with some of the grated provolone cheese in a small bowl. Stir the mixture until smooth and creamy. You can add a pinch of salt if desired. This creamy sauce will bind everything together and give the dish its indulgent, rich flavor.
Step 6: Bake the Crespelle
Now it’s time to bake! Preheat your oven to 200°C (390°F) in static mode. Lightly grease a baking dish with butter or oil. Start by spreading 2-3 tablespoons of the creamy sauce on the bottom of the baking dish. Arrange the stuffed crespelle in the dish, ensuring they are tightly packed but not overcrowded. Pour the remaining sauce over the top, making sure each crespelle is generously coated. Finally, sprinkle with Parmigiano Reggiano cheese for an extra layer of flavor and richness.
Place the dish in the oven and bake for 15 minutes. Afterward, switch to grill mode (230°C or 450°F) and cook for another 4-5 minutes, until the top is golden and bubbly.
Step 7: Serve and Enjoy
Once baked, remove the dish from the oven and let it cool for a few minutes. Serve the crespelle while they are still warm, ensuring each bite delivers a perfect combination of crispy, creamy, and savory flavors. These baked stuffed crespelle make for a perfect main course that will surely be the star of any meal.
Tips for a Perfect Baked Stuffed Crespelle
- Use high-quality cheese: The provolone and Parmigiano Reggiano cheese are crucial to the flavor of this dish, so opt for the best you can find for an authentic Italian experience.
- Make ahead: You can prepare the crepes and the filling in advance, storing them separately in the fridge. Then, simply assemble and bake when ready to serve.
- Customize the filling: Feel free to add other ingredients such as sautéed spinach, mushrooms, or even a bit of ricotta cheese for a different twist on the classic recipe.
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 560 kcal |
| Protein | 25g |
| Carbohydrates | 50g |
| Fat | 30g |
| Saturated Fat | 15g |
| Fiber | 5g |
| Sugar | 8g |
| Sodium | 700mg |
Baked Stuffed Crespelle is a versatile and indulgent dish, perfect for both cozy family dinners and sophisticated gatherings. The combination of delicate crepes, savory guanciale, creamy pumpkin, and gooey melted cheese is an irresistible treat. Whether you’re making it for a special occasion or just because, this recipe is sure to be a hit at the dinner table. Enjoy!
