Creamy Ham and Cheese Crespelle (Italian Savory Crepes)

Ham and Cheese Crespelle (Italian Crepes with Ham and Cheese)

A delightful and savory dish that showcases the rich flavors of prosciutto, Gruyère cheese, and a velvety béchamel sauce, all wrapped in delicate crepes. This Italian recipe is perfect for a special dinner or a cozy family meal, bringing together creamy textures and aromatic notes from sage and butter. Follow this detailed recipe to create a mouthwatering plate of Crespelle al Prosciutto—an unforgettable combination of flavors, ideal for your next meal.

Ingredients

Instructions

Step 1: Prepare the Crepe Batter
To begin, place the butter in a small saucepan and heat gently until it melts. Turn off the heat and allow the butter to cool slightly. In a large mixing bowl, beat the eggs, then add the milk and continue mixing. Sift the flour into the bowl and whisk vigorously until the batter is smooth and free from lumps. Once you have a lump-free mixture, cover the bowl with plastic wrap and set aside for 30 minutes. This allows the batter to rest and ensures a silky texture for your crepes.

Step 2: Make the Béchamel Sauce with Gruyère
In another saucepan, add the butter and flour over low heat, whisking constantly to form a roux. Once the mixture turns a light golden color, gradually pour in a small amount of hot milk, stirring continuously to prevent lumps from forming. Continue adding the milk in increments, whisking until the sauce becomes thick and smooth. Grate the Gruyère cheese, discarding the rind, and stir it into the hot béchamel sauce until it melts completely. Add a pinch of salt and ground nutmeg to taste. Stir in black pepper for added depth of flavor. Keep the sauce warm over low heat.

Step 3: Cook the Crepes
Next, heat a non-stick crepe pan (or a regular non-stick skillet of about 24 cm in diameter) over medium heat and lightly grease it with a small amount of butter. Once the pan is hot, pour in a ladleful of batter, swirling it around to evenly coat the surface. Cook the crepe for about 1 minute, or until the edges begin to lift slightly, then flip it and cook the other side for an additional 1 minute, until golden. Continue this process until all of the batter has been used, which should yield around 10 crepes. Stack the cooked crepes on a plate as you go, ensuring they don’t stick together.

Step 4: Assemble the Crespelle
Lay one crepe flat on a work surface. Spread a generous layer of the cheesy béchamel sauce over the entire surface, making sure it is evenly distributed. Place two slices of cooked ham on top of the sauce. Fold the crepe in half, then fold again to create a fan shape. Repeat this step for all the crepes, ensuring each one is filled with béchamel and ham.

Step 5: Prepare the Butter Noisette
To enhance the dish with a final burst of flavor, prepare the butter noisette. Place the butter and sage leaves in a small saucepan. Cook over medium heat, swirling occasionally, until the butter turns golden brown and develops a nutty aroma. Remove from the heat and set aside.

Step 6: Final Assembly and Serving
Place the assembled crespelle on a baking dish. Sprinkle generously with grated Parmesan cheese. Drizzle the warm butter noisette over the top, ensuring that each crepe is evenly coated. Garnish with a few fresh sage leaves for an added touch of flavor and visual appeal.

Step 7: Bake and Serve
Place the dish under a preheated broiler for a few minutes, just until the cheese melts and the top becomes golden and bubbling. Serve immediately, enjoying the rich, savory flavors of this traditional Italian dish.

Nutritional Information (per serving)

Enjoy the Crespelle al Prosciutto as a comforting and indulgent main course for a family dinner or special gathering. The combination of creamy béchamel, savory ham, and the nutty butter noisette will surely leave everyone satisfied. Whether you’re serving it for a holiday meal or a weekend feast, this dish will transport you straight to the heart of Italy!