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Sausage and Potato Sourdough Crespelle

Sausage and Potato Sourdough Crespelle

Sausage and Potato Sourdough Crespelle – sourdough savoury crêpes filled with potatoes and Italian sausage, topped with bechamel sauce and Parmigiano Reggiano and baked till golden brown. So soft and tasty, the perfect comfort food.
Course Main
Cuisine Italian
Keyword Crêpes, crespelle, low FODMAP, sausage, Sourdough
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 3 people
Author Manuela Zangara



  • 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


  • 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



  1. Put all the ingredients in a bowl and mix well with your hands. Keep aside.


  1. Heat the milk and keep it aside.
  2. 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.
  3. 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.


  1. In a pan, sauté the green onion with the extra virgin olive oil. Add the potatoes and cook until golden.
  2. Add the sausage and stir well. Add the wine and let it evaporate.
  3. Add the salt and some water and cook until the potatoes are soft.
  4. When cool, add 2 tablespoons of bechamel sauce and mix well.

To Assemble

  1. Spread 1/6 of the filling on each crespella.
  2. Roll them on themselves like a Swiss Roll (see video).
  3. Put them in a greased oven-proof dish and cover the crespelle with the Bechamel sauce. Sprinkle with the finely grated Pecorino Romano.
  4. 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.
  5. Serve warm!