Oven-baked stuffed crepes



Oven-baked stuffed crepes are an appetizing and satisfying first course, a triumph of autumn colors and flavors that will bring cheer to the table on Sunday. We embellished typical home made savory crepes with a succulent pumpkin and guanciale filling, masterfully balancing sweet and savory flavors. Like all oven-baked first courses, the creamy touch of a velvety provolone cheese cream is a must, all the more so as it is quick and easy to prepare. Give in to the temptation and prepare these delicious oven-baked crepes!


Ingredients (for 6 crepes, each 9.5 inches in diameter)
Eggs 1 (55 g) - (1 medium)
Flour 00 ¾ cup (80 g)
Whole milk cup (170 g)
Butter ½ stick (40 g)
Fine salt to taste
For the filling
Pumpkin 1 lb (600 g) - to be cleaned
Guanciale 7 oz (200 g)
Provolone cheese 6 oz (170 g)
Rosemary to taste
Fine salt to taste
For the cheese cream
Provolone cheese 2 oz (80 g)
Heavy cream ⅔ cup (160 g)
For broiling
Parmigiano Reggiano DOP cheese ½ cup (40 g) - for grating

How to prepare Oven-baked stuffed crepes

To prepare oven-baked stuffed crepes, start by preparing the crespelle batter. Melt the butter on a very low flame in a saucepan and then leave to cool; in the meantime, crack the egg open, place it in a bowl and temper with the milk 1. Sieve the flour in a colander directly in the container with the egg and milk 2 and delicately amalgamate with a whisk 3 to prevent any lumps from forming.

Now add the cooled melted butter 4, stir 5 and cover with plastic wrap 6. Leave the batter to rest in the refrigerator for half and hour.

Heat and lightly grease a pancake pan, around 9.5 inches in diameter, or a non-stick pan with a thick bottom: grease with very little butter and wipe the entire surface with a piece of kitchen paper (you'll need to repeat this at least one other time, after cooking the first two crepes). Add a ladle of batter at a time 7 and spread it over the entire surface using the special utensil, or simply rotate the pan so that the batter coats the entire bottom to form a disc. As soon as the edges start rising, you can use a spatula to remove it 8 and delicately flip the crepe over onto the other side, so that it cooks evenly. It will take around 1 minute and a half on one side and 30 seconds on the other, so a couple of minutes in total. Continue to cook all the crepes in this way and place them all on a plate 9; cover with plastic wrap as soon as they cool down so that they don't dry out. You should end up with 6 crepes, roughly 9.5 inches each.

Now prepare the filling: clean the pumpkin: you'll need around 14 oz of pulp; dice it 10 and do the same with the guanciale 11. Saute the cuanciale in a pan 12.

When golden 13, remove from the pan 14 and add the pumpkin 15. Cook for around 15 minutes.

Flavor with salt and finely chopped rosemary 16. Now add the guanciale and leave to one side 17. Grate the provolone cheese with a large-holed grater 18. Leave the cheese to one side for the cream.

Now fill the crepes with the stuffing and grated provolone cheese 19 20. Close to form a roll 21; Leave a spoon of stuffing to garnish the tray.

Cut the crepes into three equal parts 22 and leave to one side. Heat the cream and just before it boils, add 2.8 oz of provolone cheese 23 and stir 24 to melt it.

Add 2-3 spoons of cream to a baking tray 25 and place the crepes on the baking tray 26. Pour the remaining cream over them 27.

Finish with the grated Parmigiano 28 and remaining stuffing 29. Bake in a static oven preheated to 390°F (200°C) for 15 minutes. After 15 minutes switch to grill mode and continue baking for around 4-5 minutes at 450°F (230°C). Serve the oven-baked stuffed crepes nice and hot 30!


Oven-baked stuffed crepes are best enjoyed freshly made. If you prefer, you can store them in the refrigerator, covered with plastic wrap, for 1-2 days at most.


Have fun trying out different morish stuffings inspired by seasonal vegetables!