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Crespelle Filling Recipes
Ham, Egg, and Asparagus Filling
Parmesan Chicken Filling
Spinach and Ricotta Filling
Mushroom Filling
Crespelle are Italian crepes. They can be filled with a variety of ingredients. 
Savory crespelle are nice for lunch, brunch, or a light supper.
For the crepe recipes made with either regular or whole wheat flour, click here.
Ham, Egg, and Asparagus Filling
(Enough to fill about 8 crepes)


4 ounces asparagus, chopped
1 tablespoon butter
1 tablespoon flour
1/2 cup whole milk
3/4 cup grated Parmesan cheese, divided
1 tablespoon chopped basil
2 hard-boiled eggs, coarsely chopped
4 ounces ham, diced or cut into strips
Salt and pepper
3 tablespoons melted butter


Cook asparagus in boiling water for 3 minutes.
Drain, rinse under cold water, and set aside.

Melt 1 tablespoon of butter in a saucepan over medium heat.  Stir in the flour
and cook 1 minute, stirring constantly.  Add the milk and stir until the sauce
thickens.  Stir in 1/4 cup of grated Parmesan cheese.  Add the cooked
asparagus, basil, chopped eggs, and ham.  Season with salt and pepper; stir
the mixture gently to combine.

Spread 2 to 3 tablespoons of the filling in the center of each crepe.  Fold each
crepe into quarters.  Arrange the crepes in an overlapping manner in a buttered
baking dish.  Pour the melted butter over the top.  Sprinkle with the remaining
Parmesan cheese.  Bake for 20 minutes until brown on top and crisp around
the edges.
Crespelle filled with Ham, Eggs, and Asparagus
Parmesan Chicken Filling
(Enough to fill about 8 crepes)


3 tablespoons butter
1/4 cup chopped onion
1 garlic clove, minced
4 ounces mushrooms, thinly sliced
3 tablespoons flour
2/3 cup chicken broth
1/3 cup heavy cream
2 tablespoons chopped fresh parsley
3/4 cup grated Parmesan cheese, divided
2 cups cooked chicken, cut into bite-sized pieces
1 cup chopped broccoli, cooked and drained
1 cup Traditional Tomato Sauce


Melt butter in large skillet over medium-high heat.  Add the onions, garlic, and
mushrooms.    Saute until the mushrooms are browned, about 5 minutes. 
Add flour to mushroom/onion mixture, stirring until well distributed.   Cook 1
minute.  Stir in broth and cream; stirring until the sauce thickens.  Remove
from the heat.  Stir in 1/2 cup of Parmesan, parsley, and salt to taste.
Stir in chicken and broccoli.

Preheat oven to 350 degrees F.  Butter a baking dish.
Place about 1/4 cup of filling along one end of each crepe.  Roll up the crepe
and place in the prepared baking dish.  Pour tomato sauce over top.
Sprinkle with remaining Parmesan cheese.  Bake 30 to 35 minutes, or until
bubbly and brown.
Spinach and Ricotta Filling
(Enough to fill about 10 crepes)


1 pound spinach leaves
1 cup ricotta cheese
1-1/4 cups grated pecorino or Parmesan cheese, divided
Salt and pepper

2 cups Traditional Tomato Sauce
2 tablespoons butter


Add the spinach in batches to a large skillet over medium-high heat.  Cook the
spinach, turning it with tongs, until it is completely wilted.  Rinse the spinach
with cold water and squeezes out as much water as possible.  Put the cooled
spinach on a cutting board and coarsely chop it. Transfer the spinach to a
bowl.  Add the ricotta cheese and 1/4 cup of grated pecorino.  Season with
salt and pepper.

Heat the tomato sauce in a small saucepan.  Stir the butter into the sauce.

Preheat the oven to 425 degrees F.
Grease a 10 x 15-inch baking dish.

To fill each crespelle:
Place it flat on a surface.  Spread about 1/4 cup of the spinach mixture on
each crepe.  Fold the crespelle in half and then in half again.  Repeat filling
and folding all the crespelle.

Spread 1/2 cup tomato sauce in bottom of prepared baking dish.  Arrange the
crespelle in overlapping rows.  Drizzle the remaining sauce on top, without
completely covering them.  Sprinkle the remaining grated cheese over the top.
Cover the dish with foil.  Bake for 15 minutes and then remove the foil.
Bake 10 more minutes or until the sauce is bubbling and the cheese is golden.
Mushroom Filling
(Enough to fill about 10 crepes)


5 tablespoons butter
1 cup chopped onion
4 garlic cloves, minced
16 ounces mushrooms, coarsely chopped
1 tablespoon flour
1-1/2 cups cream or whole milk
3 tablespoons chopped parsley
1 cup grated Parmesan cheese


Melt butter in a large skillet over medium-high heat.  Add the onions and garlic;
sauté for 2-3 minutes.  Add the mushrooms and salt.  Cook the mixture for
about 10 minutes until the mushrooms begin to brown.

Sprinkle the flour over the mixture, stir and cook for 1 minute.  Add the cream
and bring to a boil.  Reduce the heat to a simmer and cook until the sauce
starts to thicken.  Remove from the heat, stir in the parsley, and set aside.

Preheat the oven to 350 degrees F.
Spread 3 to 4 tablespoons of filling on each crepe.  Fold each crepe into
quarters.  Arrange the crepes in an overlapping manner in a buttered baking
dish.  Sprinkle the Parmesan cheese over the top.  Cover the dish with foil and
bake for 20 minutes.  Remove the foil.  Bake for another 20 minutes or until
brown on top and crisp around the edges.
Crespelle (Crepes)
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If you make a alot of crepes, you should
purchase a good crepe pan.  They have a
larger flat surface than a skillet and without
the sloping sides, it's much easier to flip
the crepes without tearing them.  This
Paderno World Cuisine 10.25 inch blue
carbon steel crepe’s thickness allows for
longer pre-heating which results in a hotter
surface for quickly singeing the crêpe. 
Homemade Limoncello
Ricotta Cheese
Types of Grain
Roasted Chestnuts
Candied Orange Peel
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