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
- 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
- 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
- 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
- 6 sourdough savoury crespelle
- Above Filling
- Above Bechamel Sauce
- 25 gms – 2 tbsp Parmigiano Reggiano grated
Put all the ingredients in a bowl and mix well with your hands. Keep aside.
Heat the milk and keep it aside.
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.
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.
In a pan, sauté the green onion with the extra virgin olive oil. Add the potatoes and cook until golden.
Add the sausage and stir well. Add the wine and let it evaporate.
Add the salt and some water and cook until the potatoes are soft.
When cool, add 2 tablespoons of bechamel sauce and mix well.
Spread 1/6 of the filling on each crespella.
Roll them on themselves like a Swiss Roll (see video).
Put them in a greased oven-proof dish and cover the crespelle with the Bechamel sauce. Sprinkle with the finely grated Pecorino Romano.
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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