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Meat, Italy

Baked Ham and Béchamel Crespelle

Baked ham and béchamel crespelle are Italian crêpes rolled with ham and mozzarella, covered in béchamel and baked until golden. It serves 4, takes 55 minutes, is rated medium difficulty, and costs about €2.40 per person. The key is a well rested crêpe batter and a smooth béchamel that coats without running.

Get ready, tonight it's cannelloni crêpe style, crespelle rolled with ham and baked under a golden béchamel.

Baked Ham and Béchamel Crespelle
Total time
55 min
Difficulty
Medium
Cost per person
€2.40
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Under the golden béchamel, thin crêpes hide melted ham and mozzarella that still pulls a little with each spoonful. The texture sits somewhere between a crêpe and a gratin, a nice change from classic cannelloni while keeping that comforting feel of baked Italian dishes.

This is the kind of recipe to make on a Sunday evening or when you're having people over without too much fuss, since it can be assembled ahead and finished in the oven. Kids love unrolling their crêpe to find the melted ham inside, and adults appreciate how generous it feels without being complicated to make.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 150 g
  • Flour for the béchameloften in the pantry 40 g
  • Nutmegoften in the pantry 1 pinch
  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 3
  • Milk 90 cl
  • Butter 60 g
  • Mozzarella 125 g
  • Grated Parmesan 40 g

Butcher

  • Ham slices 4 slices

Fruits and vegetables

  • Green salad 1

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Whisk together the flour, eggs, 400 ml of milk and a pinch of salt, then let the batter rest. 20 min

    Strain the batter through a fine sieve if it has lumps, the crêpes will turn out perfect.

  2. Cook eight thin crêpes in a lightly buttered pan.

    Pour just a small ladle of batter while tilting the pan, a thick crêpe is hard to roll.

  3. Make the béchamel by melting 40 g of butter, adding the flour, then 500 ml of hot milk little by little, with the nutmeg and pepper.

    Pour the milk in three additions and whisk well each time, the sauce stays smooth.

  4. Fill each crêpe with half a slice of ham and strips of mozzarella, roll them up, and arrange them in a buttered baking dish.

    Pack the rolls tightly side by side, they hold their shape and won't unroll in the oven.

  5. Cover with béchamel, sprinkle with Parmesan, and bake at 200°C until the top is golden. 20 min

    Finish under the broiler for 2 minutes for appetizing golden spots.

  6. Dress the salad with olive oil and salt and serve it alongside the crespelle.

    Crisp leaves like romaine contrast nicely with the richness of the gratin.

Our tips to get it right

  • Butter the pan lightly between each crêpe so they release easily and keep an even color.
  • If the béchamel thickens too fast, add a splash of cold milk off the heat and whisk, it smooths out right away.
  • Use a wide baking dish rather than a deep one, the crespelle cook more evenly and the top browns better.

The variations

  • Swap the ham for cooked, well drained spinach for a vegetarian version that's just as rich.
  • For a quicker version, use store bought crêpes and focus your time on the béchamel and baking.
  • Add a few shreds of cured ham on top before baking for a saltier, more intense flavor.

What to serve it with

  • Crisp green salad with olive oil
  • A glass of sparkling grape juice
  • Simple roasted vegetables on the side

Storage

The crespelle keep for 2 to 3 days in the fridge in a sealed container. They freeze well once baked, just reheat in the oven to bring back the crisp top. Avoid the microwave since it softens the béchamel too much.

Questions about this dish

Can you make the crespelle ahead of time?

Yes, you can roll the filled crêpes the day before and keep them covered in the fridge. Just add the béchamel and bake right before serving.

Can you use a different cheese instead of mozzarella?

You can use grated Emmental or Comté, which melt just as well. The flavor will be a bit stronger than the milder mozzarella.

Do these freeze well?

Yes, once baked and cooled, they freeze easily in a sealed dish. Thaw in the fridge, then reheat in the oven to get the top crisp again.

How do you keep the crêpes from tearing when rolling?

Let the batter rest for 20 minutes before cooking, it becomes more pliable. Pour a thin layer into the pan, since a thick crêpe is more likely to tear when rolled.

How long does it take to make baked ham and béchamel crespelle?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in baked ham and béchamel crespelle?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does baked ham and béchamel crespelle cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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