Valdostana Crepes.
Creamy, gooey, very tasty.
Valdostana Crepes are a typical dish from the Aosta Valley, a perfect first course for autumn or winter days when we want to pamper ourselves with something warm and gooey different from the classic lasagna, cannelloni, or baked pasta, for Sundays or during holidays.
Simple to prepare, it takes a little time for the batter to rest and for cooking the crepes, then it will take very little time, the béchamel is prepared in a moment (you can also use the ready-made one, you will need 700 g) stuffing them and assembling them is even faster, then straight into the oven and you will have a gratin, warm and gooey dish that will make you lick your lips 🙂
The Valdostana Crepes are a unique delicacy, creamy and gooey, with their filling of cooked ham and fontina cheese and the coverage of béchamel will conquer everyone at the first taste, they are also excellent if you have guests 🙂
Now everyone to the stove, today we prepare the Valdostana Crepes 🙂
Also try:
- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 46 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3 large eggs
- 2 cups milk
- 1.92 cups all-purpose flour
- 3.5 tbsp butter
- 1 pinch salt
- 7 oz cooked ham
- 10.5 oz fontina cheese
- 2 cups milk
- 1.92 tbsp all-purpose flour
- 2.8 tbsp butter
- 1 pinch salt
- to taste nutmeg
- to taste pepper
- 2.5 oz Grana Padano, grated
Tools
- 1 Bowl
- 1 Whisk
- 1 Crepe Pan
- 1 Baking Dish
- 1 Oven
Steps
Let’s prepare the crepes:
Melt the butter in a small saucepan over very low heat or in the microwave.
Beat the eggs with a pinch of salt using a whisk, add the melted butter and the flour little by little, always mixing with a whisk and paying attention to incorporate the flour from the edges.Once all the flour is in and you have a smooth and homogeneous mixture, gradually add the milk, always stirring with the whisk, until you get a smooth and homogeneous batter.
Let it rest for 30 minutes (in summer in the fridge).
Bimby Version:
Melt the butter in a small saucepan over very low heat or in the microwave.
Put all crepe ingredients in the bowl 30 seconds/speed 4.
Let it rest for 30 minutes (in summer in the fridge).While the crepe batter rests in the fridge, we can prepare the béchamel as indicated HERE.
Once the béchamel is ready, cut the fontina cheese into small cubes and set it aside.
Take the mixture out of the fridge and mix it again with a whisk.
Heat a 20 cm non-stick pan over medium/low heat.
Pour a small ladle of batter, tilt the pan to spread the mixture evenly over the entire surface, when the edges turn golden, flip the crepe, and let the other side brown.
Remove the crepe and place it on a tray.
Continue cooking the crepes until the batter is finished.
Filling:
Preheat the oven to 356°F.
Place a crepe on a plate and fill it with cooked ham and fontina cheese.
Fold the crepe in half.
And then fold it in half again, creating triangles.
Fill all the crepes in the same way.
Put some béchamel in a baking dish (I made them single-portion, but you can also use a large baking dish).
Place the crepes in the baking dish.
Cover with béchamel sauce and sprinkle with grated cheese.
Bake in the center of the oven at 356°F fan for about 20 minutes. They’re ready when a crust forms on the surface.
Serve immediately, hot and gooey.
The Valdostana Crepes are ready to be enjoyed… Bon appétit!
Try all the other crepes, find the recipes CLICKING HERE.
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