Pumpkin is one of the main ingredients of autumn, and it’s impossible not to use it to prepare warm and comforting dishes. The crepes with pumpkin and speck, baked in the oven with bechamel and parmesan, are the perfect recipe to celebrate this season: a truly irresistible blend of sweet and savory flavors. The softness of the pumpkin, the savory taste of the speck, and the creaminess of the bechamel blend in a dish that conquers everyone at the first taste. Ideal for Sunday lunch, these crepes bring the warmth of autumn and the joy of special occasions to the table, but if you try them, you’ll see how simple they are to make!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 4People
- Cooking methods: Oven, Stovetop
- Seasonality: Autumn, Winter
- Energy 432.28 (Kcal)
- Carbohydrates 36.74 (g) of which sugars 8.50 (g)
- Proteins 21.32 (g)
- Fat 23.36 (g) of which saturated 8.94 (g)of which unsaturated 7.16 (g)
- Fibers 1.86 (g)
- Sodium 842.30 (mg)
Indicative values for a portion of 245 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 large eggs (large)
- 1 cup cup milk
- 3/4 cup cup all-purpose flour
- salt
- butter (for the pan)
- 14 oz oz pumpkin (net weight)
- 3 oz oz cream cheese (or ricotta)
- 3.5 oz oz speck (or smoked ham)
- 1 1/4 cups cup bechamel sauce
- Parmigiano Reggiano DOP
- 1 sprig rosemary
- 2 leaves sage (optional)
- extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Crepe Pan
- 2 Bowls
- Hand Whisk
- Baking Dish
Preparation
Begin by preparing the crepe batter: break the eggs into a bowl, add a pinch of salt, and beat them lightly.
Add the sifted flour and mix it, using a whisk.
Finally, pour in the milk (at room temperature) and continue mixing with the whisk until you obtain a smooth and homogeneous batter.
Cover the bowl with plastic wrap and let it rest for about 30 minutes.
In the meantime, cut the pumpkin flesh into cubes, place it in a pan with a splash of oil, a pinch of salt, and a sprig of rosemary (1).
Cook it until tender, moistening the base with a little hot water to make it softer.
When ready, transfer it to a bowl and mash it with a fork until you get a puree.
Add the cream cheese, a spoonful of bechamel, and mix. If the mixture is too compact, soften it with 2-3 tablespoons of milk.
After the resting time, resume the batter and start to cook the crepes.
Heat a specific pan with a small piece of butter, pour about half a ladle of batter into it, and distribute it.
When the edges of the crepe begin to detach, flip it with a spatula and complete the cooking. It will take about 30 seconds per side.
Continue with the preparation until all the batter is used up, occasionally greasing the pan. With these quantities, you should get about 12 thin crepes.
Fill each crepe with 2-3 tablespoons of pumpkin cream and a slice of speck (2).
Fold them into quarters and place them in a baking dish, greased with a thin layer of bechamel, without overlapping them too much.
Cover the crepes with the remaining bechamel, add grated parmesan to taste, and a pinch of ground pepper (3).
Place the dish in a fan oven at 375°F and bake for about 15 minutes.
The crepes with pumpkin and speck are ready to be served at the table… enjoy your meal!
Tips and Notes
Choose a variety of pumpkin with firm and sweet flesh; in my case, I used a Delica.
You can substitute the speck with smoked cooked ham, or omit the meat altogether for a vegetarian version.
FAQ (Frequently Asked Questions)
How can I store pumpkin crepes?
If you have leftovers, you can freeze them in a suitable container. Then you just need to reheat them in the oven as needed.
