Crespelle al Salmone Recipe – A Flavorful Italian Delight for Your Family
Welcome to this delightful Italian classic, Crespelle al Salmone, a savory dish that combines the soft, delicate texture of crepes with the rich, smoky flavors of salmon and a creamy ricotta filling. Ideal as a first course, this recipe is perfect for impressing your guests during family dinners or gatherings. Easy to prepare yet bursting with flavor, this dish will transport your taste buds to the heart of Italy.
Ingredients:
| Ingredients | Quantity |
|---|---|
| Eggs | 200g |
| All-purpose flour (00 type) | 250g |
| Whole milk | 500g |
| Butter | To taste |
| Cow’s milk ricotta | 250g |
| Smoked salmon | 200g |
| Chives | 1 bunch |
| Marjoram | 1 bunch |
| Fine salt | To taste |
| Ground black pepper | To taste |
| Whole milk (for the sauce) | 250g |
| Butter (for the sauce) | 25g |
| All-purpose flour (for the sauce) | 25g |
| Ground nutmeg | To taste |
| Fine salt (for the sauce) | To taste |
Instructions:
Step 1: Preparing the Bechamel Sauce
Start by preparing the bechamel sauce, which will form the creamy base for your crepes. In a saucepan, melt the butter over low heat. Once the butter has melted, gradually add the flour, stirring constantly to avoid lumps. Let it cook for a minute, then slowly add the milk while stirring vigorously to achieve a smooth, velvety sauce. Season with a pinch of salt and a sprinkle of nutmeg for a subtle warmth. Once combined, cover the sauce with plastic wrap (press it directly onto the surface to avoid skin forming) and set it aside to cool slightly.
Step 2: Making the Crespelle (Crepes)
Now, it’s time to prepare the crepes. In a large mixing bowl, crack the eggs and whisk them well. Gradually add the room temperature milk while mixing. Continue stirring to combine the ingredients thoroughly. Sift the flour over the egg and milk mixture to avoid clumps, and stir again until the batter is smooth and lump-free. You can use a fork or a whisk to ensure that everything is well incorporated.
Cover the bowl with plastic wrap and let the batter rest for about 30 minutes. This will help the gluten relax and result in lighter crepes.
Step 3: Cooking the Crespelle
Heat a non-stick skillet or crepe pan with a little butter over medium heat. Once the pan is hot, pour a small ladleful of batter into the center of the pan, swirling the pan quickly to spread the batter evenly across the surface. The crepe should form a thin layer, covering the pan.
Cook for about a minute, until the edges begin to pull away from the pan. When this happens, carefully flip the crepe and cook for another 30 seconds to one minute, until golden brown. Remove the crepe from the pan and place it on a plate. Continue cooking the remaining crepes in the same way. With this recipe, you should be able to make approximately eight crepes.
Step 4: Preparing the Filling
While the crepes are cooking, prepare the filling. Begin by finely chopping the chives and plucking the leaves from the marjoram sprigs. Cut the smoked salmon into small, bite-sized pieces, about 1 cm in size.
In a medium-sized bowl, combine the ricotta cheese with the bechamel sauce. Season the mixture with a pinch of salt and a few cracks of black pepper. Stir everything together until the mixture is smooth and creamy. Add the freshly chopped chives, marjoram leaves, and smoked salmon, and mix until the ingredients are evenly distributed. Your filling is now ready!
Step 5: Assembling the Crespelle
It’s time to fill and fold the crepes. Lay each crepe flat on a cutting board and spread a generous amount of the ricotta and salmon mixture over one half of the crepe. Then, fold the unfilled half over the filled portion. For an elegant presentation, fold the crepe once more, creating a neat fan shape. Repeat this process for the remaining crepes.
Step 6: Baking the Crespelle
Once all the crepes are filled, arrange them in a baking dish, ensuring they fit comfortably in a single layer. Preheat your oven to 180°C (350°F) and bake the crepes for about 15-20 minutes, until they are heated through and slightly golden on top.
Step 7: Serving the Crespelle al Salmone
Once the crespelle al salmone are out of the oven, serve them hot. You can garnish them with additional chives or marjoram leaves for a fresh, herby touch. These crepes are best enjoyed immediately, but they also make for a delicious leftover meal the following day.
Nutritional Information (per serving)
| Nutritional Value | Amount (per serving) |
|---|---|
| Energy | ~400 kcal |
| Protein | ~20g |
| Carbohydrates | ~30g |
| Fat | ~25g |
| Saturated fat | ~10g |
| Fiber | ~1g |
| Salt | ~1g |
Tips for Success:
- Ensure your crepes are thin and evenly spread across the pan to get that perfect texture. You can adjust the heat if needed to prevent them from cooking too fast or too slow.
- For an even creamier filling, feel free to add a bit of grated Parmesan or ricotta salata for a sharper flavor.
- If you want a lighter version, you can replace some of the full-fat ingredients with lower-fat options, but keep in mind that it may slightly alter the flavor and texture.
This Crespelle al Salmone recipe offers a perfect balance of savory, creamy, and smoky elements that are sure to become a favorite at your dinner table. The delicate crepes combined with the rich filling make for an unforgettable meal. Enjoy the flavors of Italy right at home with this easy yet elegant recipe!
