Crespelle with walnuts

Crespelle with walnuts

This Christmas my mom surprised us with  a new first course to please all the preferences in the family. It was so tasty that I decided to share it here.

She prepared homemade and gluten-free crêpes instead of lasagne and the result was really great. If you think the picture looks nice, multiply the taste times 10! Give it a try with this sauce.

Ingredients (makes 6-8)

  • For the walnut sauce: 150 gr walnuts, 1/2 glass olive oil, 1 garlic clove, 15 gr pine nuts, 30 gr grated Parmesan cheese, 125 ml milk, Salt to taste, 
  • For the crêpes: 240 gr gluten-free flour (Schar Mix C), 3 eggs, 500 ml milk, Pinch of salt, Butter to cook
  • For the besciamelle sauce: 50 gr butter, 50 gr maizena (2 full tbsp), 500 ml milk, Nutmeg, Salt, black pepper to taste
  • For the crespelle: 150 gr speck, thinly sliced, 150 gr smoked cheese in cubes (provola)
  1. Start by preparing the crêpes: whisk the flour, milk and eggs and prepare the crêpes with a (non-stick) greased pan over medium heat.
  2. Prepare the walnut sauce: mix the walnuts, pine seeds, olive oil, milk and parmesan cheese with a mixer or a blender. Add a spoon of breadcrumbs to the sauce if you think it’s too liquid.
  3. Prepare the besciamelle and combine it with the walnut sauce. Add salt, nutmeg and pepper to taste.
  4. Pre-heat the oven to 180 °C. Prepare the crespelle in a rounded tin. Cover the base with a ladleful of sauce, then alternate layers of crêpes, sauce, speck and provola. Cover the top with a bit of sauce, walnut crumbs and Parmesan cheese.
  5. Cook in the oven for 25-30 minutes then serve while hot.

TIPS: Homemade crêpes are a great alternative to lasagna, if you prefer a softer and lighter pasta. 
This version lasts for 2 days, if you keep it in the fridge. Smart move: freeze small portions to keep a yummy ready-to-use meal in your pantry.

Have you tried it? Do you have any suggestions? Leave your comment