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

Stuffed Crespelle

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

Course: Main Course
Cuisine: Italian
Prep Time: 40 minutes
Cook Time: 30 minutes
Resting Time: 30 minutes
Total Time: 1 hour 40 minutes
Servings: 8 crespelle
Author: Manuela Zangara

Ingredients

For the Crespelle

  • 30 g – 2 tbsp butter
  • 165 g – 1¼ cups plain flour
  • 350 ml – 1½ cups milk
  • 2 eggs
  • 1 pinch salt

For the Fillings

Radicchio and Gorgonzola

  • 1 radicchio – shredded
  • 1 onion – finely chopped
  • 2 tbsp extra virgin olive oil
  • salt – to taste
  • 100 g – 3½ oz gorgonzola – chopped

Mushroom, Zucchini and Taleggio

  • 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

For the Béchamel Sauce

To Finish

Instructions

To Prepare the Fillings

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

  2. Thinly chop the onion and add it to a large pot with the extra virgin olive oil.
  3. Sauté over medium heat for a couple of minutes until the onion turns translucent. Add the shredded radicchio and salt.
  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.
  5. Dice the zucchini and slice the mushrooms.
  6. In a non-stick pan, heat the olive oil with the crushed garlic and sauté for 2 minutes.
  7. Add the vegetables and a little salt, then cook for about 10 minutes or until tender and most of the liquid has evaporated.
  8. Stir in the chopped parsley, remove from the heat, and leave to cool.

To Prepare the Crespelle

  1. Combine all the ingredients in a blender or electric mixer and blend until the batter is smooth.
  2. Chill the batter in the fridge for 30 minutes.
  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).
  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.
  5. Repeat with the remaining batter. You should have about 8 crespelle.

To Assemble and Bake

  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.
  2. Fold each crespella in half, then in half again to form triangles.
  3. Lightly coat the bottom of an oven-proof dish with a spoonful of béchamel to prevent sticking.
  4. Arrange the filled crespelle in a single layer, allowing slight overlap if needed.

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

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

  7. Serve warm.