These Sausage and Potato Sourdough Crespelle are so soft and tasty, the perfect comfort food.
A few days ago I shared with you the recipe for my Sourdough Crêpes including a way for making them either sweet or savoury. Everyone has their own favourite sweet crêpe filling, right? I know I like mine with Nutella the most. However, how many savoury fillings do you know? Not as many, right?
In Italy, we make savoury crêpes a lot. We call them crespelle and we usually fill them with some vegetables and cheese. You can find a few of my older recipes here to get new ideas for fillings. This time though, I felt like having something different. So I came up with this recipe. It may sound like a lot of work, however, you can prepare the crespelle a day before to save some time. Also, this would be more of a Sunday lunch thing rather than a weekday dinner.
I have made them to suit the Low Fodmap diet so that I could eat them without problems – remember, sourdough is usually ok when on the Low Fodmap diet. That said, everyone can enjoy these crêpes!
This recipe is for 6 crespelle that would feed at least 3 people, but that really depends on how hungry you are. I usually can’t handle more than 1 ½ because even they are not very big, they are quite filling.
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
Sausage and Potato Sourdough Crespelle
Ingredients
Sausage
- 250 gms – ½ lb. pork mince
- ½ tsp salt
- 1/3 tbsp fennel seeds
- 30 ml – 1 oz. white wine
- ½ tbsp garlic oil
- 1 pinch asafetida optional
- ½ tsp ground pepper
Bechamel Sauce
- 300 ml – 1 ¼ cups milk I used lactose-free
- 20 ml – 1 ½ tbsp extra virgin olive oil
- 1 pinch salt
- 1/8 tsp nutmeg ground
- 30 gms – 2 tbsp flour I used low fodmap/gluten-free
Filling
- Above sausage
- 1 tbsp extra virgin olive oil
- 2 green onion stalks green part only, chopped (or 3 tbsp onion, chopped)
- 500 gms – 1 lb. potatoes grated
- 30 ml – 1 oz. white wine
- Salt to taste
- Water to cook
To Assemble
- 6 sourdough savoury crespelle
- Above Filling
- Above Bechamel Sauce
- 25 gms – 2 tbsp Parmigiano Reggiano grated
Instructions
Sausage
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Put all the ingredients in a bowl and mix well with your hands. Keep aside.
Bechamel
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Heat the milk and keep it aside.
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Heat the extra virgin olive oil in a medium-sized pot. Add the flour and stir well either with a wooden spoon or with a whisk so that no lumps form.
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Slowly add the hot milk while continuously stirring your sauce. Add salt and nutmeg, and let it cook for 5 minutes or until thickened. Keep aside.
Filling
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In a pan, sauté the green onion with the extra virgin olive oil. Add the potatoes and cook until golden.
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Add the sausage and stir well. Add the wine and let it evaporate.
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Add the salt and some water and cook until the potatoes are soft.
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When cool, add 2 tablespoons of bechamel sauce and mix well.
To Assemble
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Spread 1/6 of the filling on each crespella.
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Roll them on themselves like a Swiss Roll (see video).
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Put them in a greased oven-proof dish and cover the crespelle with the Bechamel sauce. Sprinkle with the finely grated Pecorino Romano.
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Bake in a pre-heated oven at 180°C – 355°F for 15 minutes, then turn the grill on and cook for 5 minutes more, until the top becomes golden brown.
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Serve warm!
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[…] make this risotto, I use my “fake” Low Fodmap sausage – you can find the recipe here. It’s fake because I use ground pork and I do not put it into the casing, but the taste is just […]