Ham and Cheese Crespelle are savory Italian-style crepes, filled with creamy béchamel, smoky scamorza, and salty prosciutto, then baked until golden and bubbly. This comforting main dish is perfect for cozy dinners, Sunday lunches, or impressing guests at a dinner party. Think of it as Italy’s elegant twist on baked ham and cheese rolls—gooey, satisfying, and deeply flavorful.
Why Everyone Will Love This Recipe
- Ultra-creamy with a crispy baked top—comfort food at its finest.
- Family-friendly and crowd-pleasing, perfect for entertaining.
- Make-ahead and freezer-friendly for convenience.
- Combines the elegance of French crêpes with the rustic heartiness of Italian cuisine.
What Are Crespelle?
Crespelle are the Italian cousin of French crêpes, typically used in savory baked dishes instead of desserts. Unlike pasta, they're made with a simple batter of eggs, flour, and milk, then filled and rolled before being baked with sauce and cheese. Popular in Tuscan and Northern Italian cuisine, crespelle are a classic choice for holidays or Sunday meals, especially when stuffed with creamy, cheesy fillings.
Pro Tips for the Best Crespelle
- Let the batter rest: Refrigerating for 30 minutes helps the flour hydrate and the crepes stay tender.
- Use a non-stick skillet: Ensures easy flipping and even browning.
- Thin but sturdy: Aim for crespelle that are thin enough to roll but thick enough to hold rich fillings.
- Layer flavors: Don’t skip the Parmesan on top—it creates a deliciously crispy gratin.
Frequently Asked Questions
Can I make crespelle ahead of time?
Absolutely! You can make the crespelle and even assemble the entire dish a day in advance. Just bake before serving.
What can I substitute for scamorza?
Smoked mozzarella or provolone are excellent alternatives. Regular mozzarella also works but is slightly less flavorful.
Can I make this gluten-free?
Yes, swap in a 1:1 gluten-free flour blend in the batter, and use gluten-free deli ham.
Why is my crespella batter lumpy?
Lumps form when flour isn’t fully incorporated. Sift your flour and whisk thoroughly, gradually adding the milk.
Do I need to use béchamel?
Yes—béchamel is key to the creaminess of this dish. However, you could substitute with a light cheese sauce in a pinch.
How to Store
Let leftover crespelle cool completely. Place in an airtight container or wrap the baking dish tightly with foil. Refrigerate for up to 3 days. Reheat covered in the oven at 350°F until warmed through, or microwave individual portions.
How to Freeze
To freeze, assemble the crespelle but don’t bake. Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed. You can also freeze individual cooked portions in airtight containers—just reheat in the oven for best texture.
Ingredients
How to Make Ham and Cheese Crespelle
;Resize,width=712;)
In a large bowl, sift in the flour. Make a well in the center and add eggs, melted butter, and a pinch of salt.
In a large bowl, sift in the flour. Make a well in the center and add eggs, melted butter, and a pinch of salt.
Gradually whisk in the milk until you get a smooth, lump-free batter. Cover and refrigerate for 30 minutes.
;Resize,width=712;)
Gradually whisk in the milk until you get a smooth, lump-free batter. Cover and refrigerate for 30 minutes.
Heat a small non-stick pan over medium heat. Lightly butter the surface, pour in a ladle of batter, swirl to coat, and cook for 1 minute per side. Stack on a plate as you go to keep them warm.
;Resize,width=712;)
Heat a small non-stick pan over medium heat. Lightly butter the surface, pour in a ladle of batter, swirl to coat, and cook for 1 minute per side. Stack on a plate as you go to keep them warm.
On each crespella, spread 2 tablespoons of béchamel, top with scamorza slices, a slice of ham, and a sprinkle of Parmesan.
Fold the sides in and roll tightly like a cannelloni.
;Resize,width=712;)
On each crespella, spread 2 tablespoons of béchamel, top with scamorza slices, a slice of ham, and a sprinkle of Parmesan.
Butter a 9×13-inch (33×19 cm) baking dish and spread a layer of béchamel on the bottom. Place the rolled crespelle in a single layer.
Top with remaining béchamel and sprinkle generously with Parmesan.
Fold the sides in and roll tightly like a cannelloni.
Preheat oven to 350°F (180°C) fan. Bake for 20 minutes, then broil (grill function) for 5 minutes to brown the top.
Butter a 9x13-inch (33x19 cm) baking dish and spread a layer of béchamel on the bottom. Place the rolled crespelle in a single layer.
Let cool slightly before serving—this helps the filling set.
;Resize,width=767;)
