Aosta Valley-Style Crêpes

Name: Aosta Valley-Style Crêpes
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: Whole milk 1 cup; Type 00 flour 1 cup; Eggs 2; Butter 1 ½ tbsp; Salt to taste; Fontina cheese 7 oz; Prosciutto cotto 7.1 oz; Whole milk 2.1 cups; Butter 3 ½ tbsp; Type 00 flour 0.4 cup; Fine salt to taste; Fontina cheese 1.75 oz; Black pepper to taste

it es fr de br

Difficulty: Average
Prep time: 25 min
Cook time: 35 min
Serving: 4
Cost: Low
Note + 30 min. resting time in the fridge for the batter

PRESENTATION

Rich, creamy layers of crespelle alla valdostana bring a taste of Alpine comfort straight to your table. This dish comes from Valle d’Aosta, nestled in northwest Italy. And let me tell you, food here is all about battling the chill and celebrating local flavors. These Italian savory crepes? They're special. Really special. Soft, tender crepes packed with savory cooked ham and loads of Fontina cheese—a gem of the Aosta Valley. You tuck in the filling, pour over some silky béchamel, and bake until golden and bubbling. The result? Pure bliss. Melt-in-the-mouth, moist crepes that smell incredible. Seriously good. You get this mix of Italian coziness with French-style richness—a combo loved by mountain folks, especially during cold seasons or festive gatherings.

Here's the deal with Fontina cheese crepes: locals in the Aosta Valley love experimenting with fillings. Sometimes mushrooms sneak in for that earthy vibe, or speck replaces regular ham for a smokier touch. And listen, other versions might have radicchio, brie, or nuts for a crunchy twist. It shows how regional ingredients keep it exciting. Pretty much. But no matter the filling, the main idea stays: baked crepes with ham and cheese, soaked in a rich sauce, with edges going crispy in the oven. And the sauce? Amazing. These traditional Italian recipes are the kind of food that warms you up and makes you want seconds. Like, a lot. Sharing a plate with family or friends feels like bringing a piece of Aosta’s snowy peaks right into your kitchen. So here's the thing: whether you're diving into Aosta Valley cuisine or just on the hunt for a seriously comforting savory crepe recipe, this one checks all the boxes. It is hearty, cheesy, and downright delicious. For real. A great way to enjoy the flavors of the Alps at home.

INGREDIENTS

for about 8 crêpes (18 cm diameter): Whole milk 1 cup (230 g); Type 00 flour 1 cup (125 g); Eggs 2; Butter 1 ½ tbsp (20 g); Salt to taste

for filling: Fontina cheese 7 oz (200 g); Prosciutto cotto 7.1 oz (200 g)

for the béchamel: Whole milk 2.1 cups (500 g); Butter 3 ½ tbsp (50 g); Type 00 flour 0.4 cup (50 g); Fine salt to taste

For the top: Fontina cheese 1.75 oz (50 g); Black pepper to taste

Preparation

How to prepare Aosta Valley-Style Crêpes

To prepare Aosta Valley-Style crêpes, start with the crepe batter: melt the butter in a small saucepan and let it cool slightly. Meanwhile, in a bowl, pour in the eggs 1, salt 2, and milk 3.

Mix the ingredients with a whisk 4, then incorporate the sifted flour 5 and stir well to avoid lumps 6.

Add the melted, cooled butter 7 and mix again 8. Cover the bowl with plastic wrap and let the batter rest in the refrigerator for 30 minutes 9.

Now, take care of the béchamel: heat the milk in a saucepan, while in another saucepan, melt the butter 10. Once the butter is melted, sprinkle in the flour 11 and stir vigorously with a whisk until a roux forms. At this point, add a little hot milk 12.

Don't worry if lumps form; just stir with the whisk, reaching the edges of the saucepan 13. Pour in the remaining milk 14 and continue cooking the béchamel over low heat until you achieve a thick, smooth, and silky consistency 15.

After the batter resting time, proceed to cook the crepes: heat a crepe maker or a non-stick pan with an 18 cm diameter and lightly grease it with butter 16. Pour a ladleful of batter into the center of the pan 17 and move it to distribute the batter across the surface. Cook over medium-low heat until the edges of the crepe begin to lift 18, then flip it to the other side and cook for about another minute. With these amounts, you will get about 8 crêpes.

Stack the crêpes on a plate as they are ready 19. You are ready to fill the crêpes: grate the fontina cheese with a large-holed grater 20 and spread it over the surface of the first crêpe 21.

Also, place the ham slices 22 and fold the crêpe first in half 23 and then in half again 34, forming a triangle. Proceed in this way to fill all the crêpes.

Now take some individual baking dishes and cover the bottom with béchamel 25, then place a filled crêpe 26 and cover it with more béchamel 26.

Place a second filled crêpe, cover it with a little more béchamel, and sprinkle the surface with grated fontina 28. Assemble all the baking dishes in this way. Bake in a static oven at 392°F (200°C) for 10 minutes, then switch to grill mode for another 5 minutes at 464°F (340°C) 29. When they are golden on top, take your Aosta Valley-Style crêpes out of the oven, add a grind of pepper, and serve them hot 30!