Rustic Baked Crepes
Personally, I love crepes in all forms, both sweet and savory. In the savory version, they are a versatile dish that can serve as an appetizer, a main course, a side dish, or a one-dish meal, and they are also very easy and quick to prepare and can be made the day before.
The recipe for these savory baked crepes is very tasty, it is a rustic dish that everyone likes!
As for the bechamel sauce, you can buy it ready-made, or I recommend you prepare half a batch of my: “Fail-proof Bechamel Sauce, all the secrets“
If you’re looking for easy and quick recipes, click on my Special: “Easy and Quick Recipes“
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- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Rustic Baked Crepes
- 1 cup flour (I use Caputo Blue)
- 1 cup whole milk
- 3 eggs (whole)
- 1 tsp fine salt
- to taste black pepper (ground)
- as needed vegetable oil (for cooking the crepes, very little)
- 8 oz cow's milk ricotta
- 3.5 oz smoked provola (diced)
- 1.75 oz Neapolitan salami (small diced)
- 1 tsp fine salt
- to taste black pepper (ground, optional)
- 1.75 cups bechamel sauce (for baking)
- to taste nutmeg (optional)
- to taste butter (in small pieces, for baking)
- 0.35 oz Parmigiano Reggiano DOP (for topping, optional)
Tools
- Bowl
- Cutting Board with two side trays, also oven-proof
- Mixer electric Philips, with 450W power
- Crepe Pan non-stick
- Baking Dish resistant, made of borosilicate glass
Steps for Rustic Baked Crepes
Take a bowl and beat for about 3 minutes: the whole eggs (with an electric mixer or a hand whisk), then pour in alternately the milk, sifted flour, pepper, and salt (1 tsp), mix well, there should be no lumps in the batter.
Let the crepes rest for 30 minutes in the fridge.
Meanwhile, dice the smoked provola and salami.
Then, take a bowl and mix the drained and sieved ricotta with provola, salami, salt (1/2 tsp), and pepper
Heat the bechamel sauce with nutmeg (optional)
Take a non-stick pan, about 8 inches in diameter, and melt a little butter (or vegetable oil), when hot pour two small ladles of batter and cook the crepes over medium-low heat.
Cook the crepes, one at a time, for 1 to 2 minutes on one side then flip to the other side and cook for about another minute (you can flip the crepe as soon as small bubbles form on the surface).
At this point, spread half of each crepe with the ricotta mixture and fold into quarters.
Take a baking dish, spread it with warm bechamel sauce, place all the crepes, spread the bechamel sauce all over the surface and finally sprinkle everything with grated parmesan and small pieces of butter.
Bake the crepes in a preheated oven at 392°F until well browned (the photo below refers to the crepes BEFORE being browned in the oven, unfortunately, I couldn’t photograph them when browned because everyone claimed them at the table)
Notes and Tips !!!
Once cooled, crepes (or pancakes) can be stored in the fridge covered with cling film for 24/48 hours.
Crepes can also be frozen without filling (individually, placed horizontally, separated by a sheet of parchment paper) for a maximum of 3 months. When needed, take them out of the freezer and let them thaw in the fridge for 6 to 8 hours.
Shopping Tips !!!
Shopping Tips !!!
I quickly prepared the crepes with the great Philips electric mixer, 5 speeds and 450 W power, available at a great price on Amazon.
To chop and mince various foods, I always use this handy cutting board with built-in side trays (one for sliced food, the other for scraps) and this super sharp mezzaluna, with double blade.
