Crepes with pumpkin, speck, and walnuts

Name: Crepes with pumpkin, speck, and walnuts
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 8
Ingredients: Whole milk 1 cup; Type 0 flour ½ cup; Eggs medium 2; Fine salt 1 pinch; Butter 1 ¾ tbsp; Spinach 2 cups; Pumpkin 1 ½ cup; Scamorza (provola) cheese 4.2 oz; Speck 3.5 oz; Walnut kernels ½ cup; Shallot 1; Whole milk 0.625 cup; Parmigiano Reggiano PDO cheese 3.2 oz

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Difficulty: Average
Prep time: 40 min
Cook time: 45 min
Makes: 8 pieces
Cost: Average

PRESENTATION

Italian crespelle from Northern Italy are a real treat, especially when filled with fall favorites like pumpkin, speck, and walnuts. These savory crepes have this amazing green color because of the fresh spinach mixed into the batter. Really, they stand out at any gathering. In places like Trentino-Alto Adige and Lombardy, folks love trying different crespelle fillings—like mushrooms and gorgonzola or sausage and artichokes.

The combo of tender pumpkin, crispy speck, and nutty walnuts is really really tasty—each bite's like a flavor explosion. And then there's the quick Parmesan fondue, which is warm and melty—it just pulls everything together. Super cozy. Perfect for a Sunday lunch or family gathering, especially when it's chilly and you want something filling.

For anyone who loves kitchen experiments, these pumpkin crepes are a perfect canvas for creativity. Northern Italian cooks often switch up the filling with the seasons, keeping the dish fresh. You know, the flavor of these walnut crepes goes so so well with the smoky kick of the speck. It’s one of those speck recipes that sticks in your mind long after. The crepes themselves are soft and moist from the spinach, while the fondue gives a silky finish. Pretty simple.

Whether you're on the hunt for new autumn crepe recipes or just want a break from the usual savory pancakes, this is a keeper for your recipe stash. These Italian crespelle bring together the best of seasonal cooking and simple Italian recipes—always satisfying. It is no wonder they are a hit during special occasions in Italy’s northern regions. Plus, they're so versatile, you can explore endless variations. For real. Every meal feels unique and special. So... Next time you are itching for something different, try these crepes and enjoy the comforting taste of Northern Italy. Trust me, you'll love it.

INGREDIENTS

Ingredients for 8 crepes of 9.5 inches: Whole milk 1 cup (250 g); Type 0 flour ½ cup (60 g); Eggs 2 - medium; Fine salt 1 pinch; Butter 1 ¾ tbsp (25 g); Spinach 2 cups (50 g)

for the filling: Pumpkin 1 ½ cup (350 g); Scamorza (provola) cheese 4.2 oz (120 g); Speck 3.5 oz (100 g); Walnut kernels ½ cup (50 g); Shallot 1

for the cheese fondue: Whole milk 0.625 cup (150 g); Parmigiano Reggiano PDO cheese 3.2 oz (90 g)

Preparation

How to prepare Crepes with pumpkin, speck, and walnuts

To prepare the crepes with pumpkin, speck, and walnuts, start with the batter. Boil the spinach in a little salted boiling water for 3 minutes 1, then drain them and place them in ice water. Squeeze them, transfer them to a blender cup, and blend them with the milk 2.

Melt the butter over very low heat and let it cool. Sift the flour into a bowl, add the eggs 4 and mix well with a whisk. Add the melted butter 5, the milk and spinach mixture 6, and salt. Let the batter rest in the refrigerator for half an hour.

Finely chop the shallot and dice the pumpkin 7. Sauté the shallot in a non-stick pan with a bit of oil. Add the pumpkin 8, season with salt, pepper, and nutmeg. Let it cook until the pumpkin cubes become soft, adding a few tablespoons of water if necessary. When cooked, mash it with a fork and set it aside. Cut the speck into strips 9 and keep a third aside.

Cook the crepes by lightly buttering the non-stick pan. Flip them only once as soon as they detach from the pan. Now assemble them: put a spoonful of pumpkin cream on each crepe, some speck, coarsely chopped walnuts, and diced scamorza cheese 10. Fold two edges inwards 11 and roll them up. Transfer the crepes to a baking tray lined with parchment paper and bake for 10-12 minutes in a preheated static oven at 356°F.

Meanwhile, prepare the cheese fondue with the grated cheese and milk. Cook it over medium heat for 4 minutes 13, until it becomes smooth. In a pan, also sauté the remaining speck 14. Remove the filled green crepes from the oven, pour the fondue over them 15, the crispy speck, and some crumbled walnut halves. Serve the crepes hot!