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5 from 1 vote

Crespelle - savoury crepes with peas, ham and fontina cheese

These Crespelle (savoury crepes) are stuffed with ricotta, peas and ham and baked with a delicious Fontina cheese sauce!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 748kcal
Author: Emily Kemp


For the crespelle

  • ~1 1/4 cups (150g) plain flour
  • 2 eggs
  • ~15 fl oz (450ml) milk
  • ~4 tbsp (50g) butter melted
  • Pinch salt

For the filling

  • ~2 cups (500g) ricotta
  • ~5.9 oz (170g) peas frozen
  • ~3.5 oz (100g) ham cubed
  • 1 egg
  • 1 large handful basil chopped
  • 1 tbsp parmesan cheese
  • Salt and pepper

For the sauce

  • ~4 tbsp (50g) butter
  • ~ 1/2 cup (50g) plain flour
  • ~2 cups (500ml) milk
  • ~4.2 oz (120g) Fontina cheese
  • 1 pinch nutmeg
  • Salt and pepper


To make the crespelle batter

  • Mix the flour and eggs in a large bowl. Gradually add the milk and the melted butter, whisk to as smooth a batter as possible then set aside for half an hour.

To make the filling

  • Boil the frozen peas in boiling water for a couple minutes then run under cold water to stop them cooking any further.
  • Add the ricotta and egg to a bowl and mix together. Add the cubed ham, peas, basil, parmesan and a pinch of salt and pepper. Mix to combine.
  • Preheat the oven to 180°C/350F/gas mark 4. Lightly grease a large frying pan with a small knob of butter and place under a medium/low heat. Add a ladle of crespelle batter to the pan and swirl to form a crespella. When the top of the crespella starts to look dry, flip it over and fry the other side for a few seconds. Continue with the rest of the batter (you should have 8 crespelle).

To make the sauce

  • Melt the butter in a saucepan then add the flour. Stir to a thick paste and cook for 1 minute. Slowly add one-third of the milk whisking constantly. When it starts to thicken add another third of milk and repeat until you’ve used all the milk. Add the fontina cheese keeping around 1 tbsp for the topping and stir until melted.
  • Lay a crespella out on a clean surface and cover one half with some of the filling (around 2 tbsp). Fold the crespella in half and then in half again (you can also roll them length ways if you prefer). Add it to a baking dish and repeat with the rest of the crespelle. Cover with the cheese sauce and top with the remaining tbsp of fontina cheese then bake for 20-25 minutes. Serve.


Calories: 748kcal