Stuffed Crespelle

Name: Stuffed Crespelle
Prep time: 40 min
Cook time: 30 min
Total time: 100 min
Ingredients: 30 g – 2 tbsp butter; 165 g – 1¼ cups plain flour; 350 ml – 1½ cups milk; 2 eggs; 1 pinch salt; 1 radicchio (– shredded ); 1 onion ( – finely chopped); 2 tbsp extra virgin olive oil; salt ( – to taste); 100 g – 3½ oz gorgonzola ( – chopped ); 1 large flat mushroom (– sliced); 2 zucchini (– coarsely sliced); 2 cloves garlic (– crushed); 2 tbsp extra virgin olive oil; 1 tbsp parsley – finely chopped (– crushed); salt (– to taste); 100 g – 3½ oz taleggio ( – chopped); ½ batch Béchamel Sauce; Parmigiano Reggiano (– finely grated (for the top))

August 17, 2011 Last updated on October 27, 2025 By Manu 47 Comments

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Finished with a light golden crust, Stuffed Crespelle blends soft crêpes, smooth sauce, and melted cheese that create creamy layers from the first bite.

Freshly baked crespelle with creamy béchamel and golden top in a dish.

Stuffed Crespelle has always been one of my favourite winter dishes. There is nothing better than digging your fork into a soft crêpe-like wrap covered in Béchamel sauce and grated Parmigiano and seeing the vegetables and cheese filling oozing out of it.

Baked stuffed crespelle filled with radicchio and gorgonzola served on a plate.

Crespelle are Italian savoury crêpes that you can fill with whatever you like, usually cured meats or vegetables and cheese, then top with béchamel sauce and bake until a golden crust forms on top.

They make a wonderful dinner treat. Even if a bit time-consuming, you can prepare them over a couple of days, as both the fillings and the crêpes can be made in advance and kept in the fridge until you are ready to assemble and bake the dish.

What is Crespelle?

Crespelle are thin Italian pancakes, similar to French crêpes, made from a light batter of milk, eggs, flour, and butter. Once cooked, they are soft and flexible, perfect for rolling or folding with a savoury or sweet filling. The name crespelle translates to Italian pancakes in English.

In Italian cooking, crespelle are often used in place of pasta. They are filled with cheese, vegetables, or meat, then baked with béchamel sauce and Parmigiano Reggiano until golden. They can also be served with jam or chocolate for a simple dessert.

What Keeps Me Coming Back to This Crespelle

Works well for vegetarians and anyone who enjoys baked pasta-style dishes.
Reduces waste by using leftover vegetables or cheese in a delicious way.
The crespelle stay soft and delicate after baking because the batter is thin and smooth.

Key Ingredients for Stuffed Crespelle

Flour, eggs, milk, butter, and salt arranged for crespelle batter.

Radicchio

Gives a gentle bitterness that balances the creamy Béchamel and cheese. It adds colour and a distinct northern Italian flavour.

Gorgonzola

Melts into the radicchio, creating a strong and creamy flavour that contrasts with the mild crespelle.

Taleggio

Provides a soft, melt-in-the-mouth texture and a mild tang. It’s ideal for baked dishes and blends well with vegetables.

Béchamel Sauce

Adds richness and brings the fillings together. Its smooth consistency gives the baked crespelle a delicate crust on top.

Find the complete list with measurements in the recipe card below.

How to Make Stuffed Crespelle

To Prepare the Fillings

Step 1: Wash and finely shred the radicchio, then set it aside.

Freshly shredded radicchio in a white bowl.

Step 2: Thinly chop the onion and add it to a large pot with the extra virgin olive oil.

Step 3: Sauté over medium heat for a couple of minutes until the onion turns translucent. Add the shredded radicchio and salt.

Step 4: Cover and cook on low heat for about 10 minutes. Radicchio releases its own liquid, so extra water isn’t needed. Keep an eye on it and make sure it doesn’t dry out too soon. The mixture should end up soft but not watery. Set aside to cool.

Sautéed radicchio and onion mixture cooling in a glass dish.

Step 5: Dice the zucchini and slice the mushrooms.

Step 6: In a non-stick pan, heat the olive oil with the crushed garlic and sauté for 2 minutes.

Step 7: Add the vegetables and a little salt, then cook for about 10 minutes or until tender and most of the liquid has evaporated.

Zucchini and mushrooms sautéing in olive oil.

Step 8: Stir in the chopped parsley, remove from the heat, and leave to cool.

Sautéed mushrooms and zucchini topped with fresh parsley.

To Prepare the Crespelle

Step 1: Combine all the ingredients in a blender or electric mixer and blend until the batter is smooth.

Step 2: Chill the batter in the fridge for 30 minutes.

Step 3: Heat a non-stick frying pan over medium heat. Add about ¼ teaspoon of butter, then pour in a ladle of batter, swirling to coat the base thinly (about 1.5 mm thick).

Step 4: When the top looks dry, gently loosen the edges with a spatula and flip the crespella. Cook for about 1 minute, then transfer to a plate.

Step 5: Repeat with the remaining batter. You should have about 8 crespelle.

A freshly cooked crespella with light golden spots on a plate.

To Assemble and Bake

Step 1: Once cool enough to handle, spread the radicchio mixture with gorgonzola over one half of 4 crespelle. Spread the zucchini and mushroom mixture with taleggio over the remaining 4.

Crespella topped with cooked radicchio and pieces of gorgonzola before folding.

Step 2: Fold each crespella in half, then in half again to form triangles.

Folded crespella placed in a baking dish before adding béchamel.

Step 3: Lightly coat the bottom of an oven-proof dish with a spoonful of Béchamel to prevent sticking.

A layer of creamy béchamel sauce spread at the bottom of a baking dish.

Step 4: Arrange the filled crespelle in a single layer, allowing slight overlap if needed.

Folded crespelle arranged in a baking dish.

Step 5: Pour the remaining Béchamel over the top and sprinkle with finely grated Parmigiano Reggiano.

Filled crespelle covered with béchamel and sprinkled with Parmigiano Reggiano.

Step 6: Bake in a preheated fan-forced oven at 180°C – 350°F for about 15 minutes or until the surface turns golden.

Freshly baked stuffed crespelle in a white dish with golden béchamel top.

Step 7: Serve warm.

A serving of baked stuffed crespelle with creamy béchamel on a plate.

Frequently Asked Questions

Can I freeze the crespelle?

You can freeze them baked or unbaked. Wrap portions in baking paper and place in airtight containers. Thaw overnight in the fridge before reheating.

What type of pan works best for making Stuffed Crespelle?

A 20 cm non-stick frying pan gives thin and even crespelle that cook quickly. The size helps you swirl the batter evenly and flip without tearing. Larger pans spread the batter too much and make the crespelle harder to fold.

Can I use different cheeses for this easy Crespelle recipe?

Yes. Fontina, provolone, or scamorza melt well and taste delicious in this recipe. Choose mild cheese for vegetable fillings or stronger ones for richer combinations.

What other fillings can I use for crespelle?

Try spinach and ricotta for a classic option, pumpkin and sage for a seasonal twist, or mushrooms with fontina for a deeper flavour. You can also experiment with leeks, seafood, or ham and mozzarella to create your own combinations.

Extra Help from the Kitchen

Use Warm Milk for the Béchamel – Warm milk helps the sauce thicken evenly and prevents lumps from forming. Add it gradually while whisking to achieve a smooth, silky consistency.

Butter the Pan Lightly – A thin layer of butter is enough to stop the batter from sticking. Too much can brown the edges too fast and change the texture.

Cool the Fillings Before Assembling – Warm fillings soften the crespelle and make them difficult to fold. Allow the mixture to reach room temperature so it stays firm inside the wrap.

Let the Dish Rest Before Serving – After baking, leave the crespelle to rest for about 5 minutes. This short pause allows the Béchamel to settle and makes serving easier.

Variations and Twists

Spinach and Ricotta Crespelle – Sauté fresh spinach and mix it with creamy ricotta and a pinch of nutmeg. The filling stays light and smooth inside the crespelle.

Ham and Mozzarella Crespelle – Add layers of cooked ham and mozzarella for a mild and comforting flavour. The melted cheese keeps the texture soft after baking.

Pumpkin and Sage Crespelle – Combine roasted pumpkin with chopped sage and Parmigiano for a soft and slightly sweet filling.

Mushroom Crespelle – Use a mix of porcini and button mushrooms cooked in olive oil with garlic and parsley. The filling adds a deep, earthy flavour that complements the creamy sauce.

Build Your Own Crespelle – Create your own combinations using your favourite vegetables, cheeses, or cured meats. The base recipe works with most savoury fillings that bake well with Béchamel.

Seafood Crespelle – Mix cooked prawns or crab meat with a few spoons of Béchamel for a rich and delicate option. It makes a lovely choice for a festive meal.

Storage and Shelf Life

Stuffed Crespelle keep well in the fridge for up to 2 days. Place them in an airtight container or cover the baking dish tightly with foil to prevent the surface from drying out. To reheat, warm them in a preheated oven at 160°C (320°F) until the centre is hot and the sauce begins to bubble again.

You can also freeze the baked crespelle for up to 1 month. Let them cool completely, wrap each portion in baking paper, and store in a freezer-safe container. Thaw overnight in the fridge before reheating in the oven.

If you freeze the dish unbaked, cover it well and bake straight from frozen at 170°C – 340°F for about 25–30 minutes, until the filling is hot and the top is lightly golden.

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