If you’re looking for a comforting Italian first course that feels special but is still easy to make, these Ham and Bechamel Crespelle (Italian Crepes) are exactly what you need. Soft homemade crepes, creamy béchamel sauce, and delicate slices of ham come together in a dish that’s always a hit with the whole family.
This recipe is simple, quick, and can even be prepared ahead of time. It’s perfect for Sunday lunch, holidays, or when you want to impress guests with something elegant without spending hours in the kitchen. Kids love it too, thanks to the mild flavors and creamy texture.
You can fold the crespelle in 2, fold them into triangles, roll them up, or even layer them like mini cannelloni. Once assembled, just add butter and grated cheese, then bake until bubbly and golden on top.
Ham and Bechamel Crespelle Recipe
Crespelle can be prepared in many different ways and, like all traditional recipes, there are plenty of variations of this dish. The one I’m sharing with you today is a family recipe. I remember my mom used to fold them in half, fill them with béchamel and cooked ham, then bake them in the oven with a little butter and Parmesan on top until perfectly golden. Here’s the recipe.
Ingredients
For the crespelle (crepes):
- 4 eggs
- 250 g (2 cups) all-purpose flour
- 500 ml (2 cups) milk
- Pinch of salt
- Butter, for greasing the pan
For the filling:
- 100 g (3.5 oz) cooked ham (prosciutto cotto), diced or sliced
- 50 g (3.5 tbsp) butter
- 50 g (1/3 cup) flour
- 500 ml (2 cups) milk
- Salt, to taste
- Pinch of nutmeg
- 2 tbsp grated Grana Padano or Parmesan cheese
For the gratin topping:
- 40 g (3 tbsp) butter
- 40 g (1/3 cup) grated cheese
Bechamel Italian Crepes Instructions
Cooking Ham and Béchamel Crespelle (Italian Crepes) may sound like a big project, but it’s actually very approachable if you take it step by step. Each stage has its own role: first you prepare the delicate crespelle, then the silky béchamel, and finally you bring everything together in the baking dish for that irresistible golden finish. Here’s how to do it.
1. Prepare the crespelle batter
The foundation of this recipe is the crespelle, which are essentially thin, soft Italian-style crepes. To get them right, start by adding all the ingredients to a blender and blend until the mixture is as smooth as possible. You should end up with a silky, pourable mixture (1). Pour into a bowl, cover with plastic wrap and let it rest in the fridge for about 30 minutes—this resting time helps the flour hydrate fully, making the crepes more elastic and easier to cook later.
2. Cook the crespelle
Once your batter is ready, it’s time to cook the crespelle. Heat a non-stick pan on medium-low, then brush or wipe it with a thin layer of butter. Remove any excess fat with a paper towel; you only need a light coating. Pour in one ladle of batter, tilting the pan so that it spreads evenly into a thin layer (2). Cook for a couple of minutes until the bottom looks set and slightly golden, then flip gently with a spatula and cook the other side for another minute (3). Transfer each crespella to a plate and keep stacking them one on top of the other as you go—they won’t stick together, don’t worry. Repeat until all the batter is used up.
3. Make the béchamel
The creamy béchamel sauce is what makes this dish so rich and comforting. In a medium saucepan, melt the butter over low heat, then whisk in the flour to form a smooth roux (4). Let it cook for a minute or two so the flour loses its raw taste, then gradually pour in warm milk while whisking constantly. The sauce will thicken as it simmers, turning glossy and velvety. Season with a little salt, a pinch of nutmeg, and some grated Grana Padano or Parmesan for extra flavor. This béchamel should be creamy but not too thick (5)—it needs to coat the crespelle easily.
Read the full recipe for my homemade béchamel sauce here.
4. Assemble the crespelle
Now comes the fun part—filling and folding the crespelle. Place one crepe on a clean surface, spread a spoonful of béchamel on half of it (6), then add a few small pieces of ham. Fold it in 2, or first in half, then in quarters to create a neat triangle. Alternatively, you can roll it up into a cylinder for a different presentation. Arrange the prepared crespelle in a buttered baking dish (around 20 × 25 cm), placing them side by side and slightly overlapping. This way, they’ll stay moist while baking and absorb flavor from the sauce and cheese.
5. Bake
To finish, sprinkle the crespelle with grated cheese and dot the surface with small pieces of butter. Place the dish in a preheated oven at 180°C (350°F) and bake for about 20 minutes, until the cheese has melted and the top has formed a beautiful golden crust. When you see that slightly crunchy surface and bubbling edges, you’ll know they’re ready. Serve hot straight from the oven, ideally with a crisp green salad on the side to balance the richness.
Variations & Tips
One of the reasons why Ham and Béchamel Crespelle are so popular is their versatility. Just like lasagna or cannelloni, you can easily adapt the filling to your taste or to what you have in the fridge.
- Vegetarian option: Replace the ham with sautéed spinach, mushrooms, zucchini, or any other seasonal vegetables. The mild flavor of the crepes pairs beautifully with greens.
- Extra indulgent: If you’re in the mood for something richer, spread an extra layer of béchamel on top before baking, then finish with plenty of cheese for a creamier, gratin-style version.
- Different fillings: These crepes are also delicious filled with smoked salmon and ricotta, mozzarella and tomato, or even a mix of cheeses for a gooey vegetarian treat.
- Make it festive: For special occasions, you can elevate the dish by adding truffle shavings, speck instead of ham, or a touch of gorgonzola in the béchamel.
Don’t be afraid to get creative—once you master the basic recipe, the possibilities are endless.
Storage
Another reason to love this recipe is that it’s very practical. You can prepare it ahead of time and store it without losing flavor or texture.
- In the fridge (before baking): If you want to get ahead, assemble the crespelle in the baking dish, cover it tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When you’re ready, just pop it in the oven.
- After baking: Leftovers can be kept in an airtight container in the fridge for up to 2 days. Reheat them in the oven so they stay crispy on top (avoid the microwave, as it can make them soggy).
- Freezing: You can freeze either the plain crepes (stack them with parchment paper in between) or the filled but unbaked dish. Let it thaw overnight in the fridge, then bake as usual. This makes crespelle an excellent option for meal prep or for having a special dish ready to go when you’re busy.
Easy Ham and Bechamel Crespelle: The Popular Italian Recipe Perfect for Every Occasion
Ingredients
- 4 eggs
- 250 g all-purpose flour
- 500 ml milk
- Pinch of salt
- Butter for greasing the pan
- 100 g cooked ham prosciutto cotto, diced or sliced
- 50 g butter
- 50 g flour
- 500 ml milk
- Salt to taste
- Pinch of nutmeg
- 2 tbsp grated Grana Padano or Parmesan cheese
- 40 g butter
- 40 g grated cheese
Method
- Add all the ingredients to a blender and blend until the mixture is as smooth as possible. You should end up with a silky, pourable mixture.
- Pour into a bowl, cover with plastic wrap and let it rest in the fridge for about 30 minutes.
- Once your batter is ready, it’s time to cook the crespelle. Heat a non-stick pan on medium-low, then brush or wipe it with a thin layer of butter. Remove any excess fat with a paper towel; you only need a light coating.
- Pour in one ladle of batter, tilting the pan so that it spreads evenly into a thin layer. Cook for a couple of minutes until the bottom looks set and slightly golden, then flip gently with a spatula and cook the other side for another minute.
- Transfer each crespella to a plate and keep stacking them one on top of the other as you go—they won’t stick together, don’t worry. Repeat until all the batter is used up.
- In a medium saucepan, melt the butter over low heat, then whisk in the flour to form a smooth roux.
- Let it cook for a minute or two so the flour loses its raw taste, then gradually pour in warm milk while whisking constantly. The sauce will thicken as it simmers, turning glossy and velvety.
- Season with a little salt, a pinch of nutmeg, and some grated Grana Padano or Parmesan for extra flavor. This béchamel should be creamy but not too thick—it needs to coat the crespelle easily.
- Preheat the oven to 180 °C (350 °F).
- Place one crepe on a clean surface, spread a spoonful of béchamel on half of it, then add a few small pieces of ham. Fold it first in half, then in quarters to create a neat triangle. Alternatively, you can roll it up into a cylinder for a different presentation.
- Arrange the prepared crespelle in a buttered baking dish (around 20 × 25 cm), placing them side by side and slightly overlapping. This way, they’ll stay moist while baking and absorb flavor from the sauce and cheese.
- Sprinkle the crespelle with grated cheese and dot the surface with small pieces of butter. Place the dish in the oven and bake for about 20 minutes, until the cheese has melted and the top has formed a beautiful golden crust. When you see that slightly crunchy surface and bubbling edges, you’ll know they’re ready.
- Serve hot straight from the oven, ideally with a crisp green salad on the side to balance the richness.
