Crespelle Alla Valdostana
Delicious, hearty Italian crêpes, stuffed with Fontina cheese and ham and baked until crispy.
Crespelle alla Valdostana, or Aosta valley crêpes, is a dish that showcases the culinary traditions of northwestern Italy. Situated in the heart of the Alps, on the French-Swiss border, the region has a cuisine rich in dairy products, bread, and cured meats, while still retaining its distinct Italian identity.
The idea behind the dish is relatively simple: tender crêpes filled with cooked ham and plenty of Fontina cheese, covered with Béchamel sauce, and then baked. There is no universally established recipe: some variations include mushrooms, radicchio, or speck for a slightly smoky flavour. The shape also varies: the crêpes can be either rolled or folded into triangles.
About Fontina Cheese
Fontina is a cheese that originated in the Aosta Valley, where it has been produced for centuries, with a history dating back to the 12th century. It is known for its buttery, nutty, and slightly sweet flavour. This semi-soft cheese has a creamy texture and melts exceptionally well. If you can’t find it, you can substitute Gruyère or Emmental, although Fontina is the ingredient that distinguishes Crespelle alla Valdostana from similar dishes.
Cooking tips
To make the best Crespelle alla Valdostana, pay attention to the consistency of the sauce. If it’s too thick, it can make the crêpes heavy and stick them together. To prevent this, remove the Béchamel from the heat as soon as it coats the back of a spoon in a thin layer. I also recommend leaving the edges of the crêpes uncovered by the sauce. They will crisp up in the oven, adding a pleasant textural contrast to the dish.
If you enjoy this recipe, make sure to try Croque Madame , a dish that could be considered a French cousin of Aosta Valley crêpes. There are also plenty of other Italian recipes for savory, oven-baked crêpes worth exploring:
- Scrippelle ‘mbusse – Plain crêpes, filled with grated Grana Padano and served in rich, hot broth.
- Crespelle alla crema de funghi – Crêpes filled with a creamy mushroom and Fontina sauce, offering a smooth texture and complex flavour.
- Crêpes ricotta e spinaci – Crêpes filled with a delicate spinach-ricotta mix and finished in the oven.
- Crespelle con speck e radicchio – Another crespelle al forno recipe, featuring a savory filling with slightly bitter, tangy notes.
Crespelle Alla Valdostana
Delicious, hearty Italian crêpes, stuffed with Fontina cheese and ham and baked until crispy.
Ingredients
Crêpe batter
Fillings
Bechamel
Method
- 1Make the batter for the crespelle by whisking the eggs with the flour, salt, sugar, and half of the milk, until smooth and lump-free. Add the remaining milk and whisk to combine. Set aside for at least 30 minutes, or refrigerate overnight.
- 2Once the batter has rested, check its consistency. It should be liquid, just slightly thicker than milk. If it’s too thick, add a little milk or water. Stir in the oil.
- 3Heat a medium non-stick pan over medium heat. Pour in some batter and tilt the pan to spread it into a thin, even layer. Cook until the edges start to turn golden, then flip the crêpe and cook for another 30 seconds. Repeat with the remaining batter.
- 4Once all the crêpes are cooked and stacked on a plate, turn the stack upside down to help keep them evenly moist.
- 5Prepare the Béchamel sauce. Melt the butter in a medium pan over medium heat, then stir in the flour to form a smooth paste. Gradually add the milk in small portions, whisking constantly to prevent lumps from forming. Once all the milk has been incorporated, continue whisking until the sauce reaches a light, syrupy consistency.
- 6Preheat the oven to 190°C with the fan on, or 200°C without it. Fill each crêpe with a moderate amount of ham and cheese, then fold or roll it up. Reserve some cheese for the topping.
- 7Assemble the dish by layering the crêpes and Béchamel sauce, spreading some sauce on the bottom of the baking dish and over the top layer as well. Sprinkle with the reserved cheese and bake uncovered until golden and bubbling.
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