Valdostana Crepes (Crespelle alla Valdostana)
Crespelle alla Valdostana Say it: kreh-SPELL-eh al-LAH val-doh-STAH-nah
Crespelle alla Valdostana is the Aosta Valley’s answer to lasagna: delicate egg crêpes rolled around a creamy Fontina and béchamel filling, then baked under more béchamel and cheese until bubbling and golden. It is a hearty first course for cool mountain evenings, Sunday lunches and festive tables, where its mild, nutty cheese and silky sauce feel both simple and celebratory. The pancakes soften in the oven, while the top turns crisp at the edges, giving each forkful a comforting contrast of textures.
Valdostana Crepes (Crespelle alla Valdostana)
Crespelle alla Valdostana
Pronounced kreh-SPELL-eh al-LAH val-doh-STAH-nah
- Serves
- 4
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the crespelle
For the béchamel
For filling and assembly
Method
For the crespelle, whisk the flour and salt in a bowl. Add the eggs, milk and melted butter and whisk until completely smooth, like thin cream. Let the batter rest at room temperature for 20 minutes.
Heat an 8-inch (20 cm) nonstick skillet over medium heat and brush lightly with some of the greasing butter. Pour in about 1/4 cup (60 ml) batter, quickly swirl to coat the base, and cook for 30–45 seconds, until the edges look set and the underside is pale golden. Flip and cook for 15–20 seconds more; slide onto a plate and repeat, greasing the pan as needed, until you have 8–10 thin crespelle.
For the béchamel, melt the butter in a saucepan over medium heat, then whisk in the flour and cook for 1 minute, until it smells toasty but has not browned. Pour in the warm milk in a steady stream, whisking constantly, and cook for 5–7 minutes, until the sauce is thick enough to coat the back of a spoon. Season with salt and nutmeg and remove from the heat.
Reserve 3/4 cup (180 ml) béchamel for the top. Stir the Fontina and half the Parmesan into the remaining béchamel; it should become a thick, creamy filling. Keep in mind that Fontina can be salty, so taste before adding anything else.
Heat the oven to 375°F (190°C). Butter a 9-by-13-inch (23-by-33 cm) baking dish with the remaining greasing butter. Put 2–3 tablespoons of filling on the lower third of each crespella, roll loosely, and place seam side down in the dish, fitting them in a single layer.
Spread the reserved béchamel over the rolls, dot with the 2 tablespoons butter, and scatter over the remaining Parmesan. Bake for 20–25 minutes, until the sauce bubbles at the edges and the top is golden in spots.
Let the dish stand for 5 minutes before serving so the filling sets. Serve hot, spooning some of the bubbling sauce from the dish over each portion.
Regional variants
Some cooks lay a thin slice of prosciutto cotto over the filling before rolling; a mild Gruyère can stand in for Fontina when the latter is hard to find.
Cook's notes
- Rest the batter so the flour hydrates; this gives tender, flexible crespelle.
- Keep the béchamel slightly looser than you think; it thickens as it bakes around the crespelle.
- Fontina varies in saltiness, so taste the filling before adding extra salt.
Serve with
A crisp green salad and a light red or dry white wine.
Make ahead and storage
Assemble up to 1 day ahead, cover and refrigerate; bake from cold, adding 5–10 minutes. Leftovers keep for 2 days in the refrigerator and reheat, covered, at 350°F (175°C).
