The Crepe Pie with Potatoes and Speck is a decidedly hearty, rich, and tasty dish to use as a unique course. It will amaze you with its flavor!

Difficulty: Easy
Cost: Economical
Preparation time: 40 Minutes
Portions: 4/5 people
Cooking methods: Oven
Cuisine: Italian

Ingredients

5.3 oz Flour
1.25 cups Milk
2 Eggs
2 pinches fine salt
1.3 lbs potatoes
8.8 oz mozzarella (for pizza)
8.8 oz speck (sliced)
1 cup béchamel sauce
as needed butter (spray, food release for pans)
as needed fine salt
as needed olive oil

Preparation

Mix the flour, eggs, and milk in a bowl with a whisk. The mixture should be somewhat runny. Pour a ladleful into the crepe pan, swirl to spread it over the entire surface, and cook for a few seconds on each side. You should get about 7.
Boil the peeled potatoes in salted water for about 20 minutes (depending on their size). Once cooked, drain them and cut them into fairly thick slices. Also cut the mozzarella for pizza into fairly thick slices.
Spread a 6-portion aluminum pan (equal to 2.2 liters) with spray butter, place 4 crepes (one for each side) so as to completely cover the bottom and let them hang over the sides of the pan. On the crepes, make a layer of potatoes, salt them, and season with a bit of oil, put half of the béchamel sauce, then the layer of mozzarella, and finally the speck.
Place two crepes in the center of the pan to cover the filling, make another layer exactly like the previous one.
Place the last crepe centrally on the surface.
Close the pie with the edges of the crepes placed at the bottom of the pan. Put in the oven for about 20 minutes at 356°F.

Notes

I usually use spray butter, a release agent for pans, to butter the baking dish, but you can also use a piece of stick butter if you prefer. I find it convenient as I waste less and can spread it evenly on the dish.

If you liked the crepe pie with potatoes and speck, also try the other crepe recipes:

With beetroot, buckwheat, and avocado hummus

Mushroom crespelle (crepes)

Arlecchino in mini molds

Baked with rolled cooked ham, filled with bresaola, grilled zucchini, and emmenthal

Rainbow

Crepe rolls with mushroom sauce and mortadella

Also try the other savory pies:

Collection: Savory pies recipes