Stuffed Crepes with Ricotta, Broccoli, and Sausage

Name: Stuffed Crepes with Ricotta, Broccoli, and Sausage
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 6
Ingredients: Whole milk Conversion from grams to imperial system. 1.3 cups; Type 00 flour 1 ¼ cup; Eggs 2; Butter 2.8 tbsp; Fine salt to taste; Whole milk 2.95 cups; Type 00 flour No remarks provided. ½ cup; Butter 2.1 oz; Nutmeg to taste; Fine salt to taste; Sausage 1.3 lbs; Broccoli (to clean) 1 lb; Cow's milk ricotta cheese Rounded from 250 grams for easy home measurement 1 cup; Onions 1.8 oz; Carrots 1.8 oz; Celery Converted from 40 grams to imperial system. 1.4 oz; Parmigiano Reggiano PDO cheese Commonly used grated over pasta dishes or incorporated into sauces for added flavor. 1.75 oz; White wine The conversion from grams to ounces is rounded for convenience in a home setting without a scale. 2 oz; Extra virgin olive oil 1.4 tbsp; Fine salt to taste; Black pepper to taste; Parmigiano Reggiano PDO cheese 1 oz; Butter 2 tbsp

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Difficulty: Easy
Prep time: 40 min
Cook time: 50 min
Serving: 6
Cost: Low

PRESENTATION

Recipe by
Cooker Girl

Crespelle, straight from Northern Italy, are kind of like Italian crepes—only heartier. Seriously good when stuffed with ricotta, broccoli, and salsiccia. This crepes with ricotta and sausage dish has a creamy and tender center that works great with the broccoli's earthiness and the sausage's rich taste. Plus, it's topped with smooth béchamel and a sprinkle of Parmigiano Reggiano, baked to a golden finish. Different places might make them differently—maybe with local cheeses or other veggies, like in Crespelle alla valdostana. But, really, ricotta and sausage add a comforting vibe that's just perfect for any special meal.

Here's the thing: this dish is a go-to when you want something kinda fancy yet super relaxing. These broccoli and sausage crepes are packed with flavor but stay light enough that you’re not feeling weighed down. The moist ricotta just melts right into the béchamel. And every bite? It has a bit of a crispy edge from the baked cheese on top. I gotta say, it's the kind of dish folks love to serve. You can switch up the filling if you want. Pretty much change the meats and veggies for some easy crepe filling ideas. Northern Italians have been layering fresh ingredients like this for ages, and honestly, you see why—it is all about simple, good ingredients coming together in a way that really, really works.

Whether you’re after homemade crepes with meat for a weekend brunch or something new for a family dinner, this dish checks all the boxes and brings a bit of Italy right to your table. And you know what? With options to make it lighter or richer, crespelle keep things interesting no matter who’s dropping by. So... You’re all set for whatever the occasion.

INGREDIENTS

for 6 crepes: Whole milk 1.3 cups (300 g) - Conversion from grams to imperial system.; Type 00 flour 1 ¼ cup (150 g); Eggs 2; Butter 2.8 tbsp (40 g); Fine salt to taste

for the béchamel: Whole milk 2.95 cups (700 g); Type 00 flour ½ cup (60 g) - No remarks provided.; Butter 2.1 oz (60 g); Nutmeg to taste; Fine salt to taste

for the filling: Sausage 1.3 lbs (600 g); Broccoli 1 lb (450 g) - (to clean); Cow's milk ricotta cheese 1 cup (250 g) - Rounded from 250 grams for easy home measurement; Onions 1.8 oz (50 g); Carrots 1.8 oz (50 g); Celery 1.4 oz (40 g) - Converted from 40 grams to imperial system.; Parmigiano Reggiano PDO cheese 1.75 oz (50 g) - Commonly used grated over pasta dishes or incorporated into sauces for added flavor.; White wine 2 oz (60 g) - The conversion from grams to ounces is rounded for convenience in a home setting without a scale.; Extra virgin olive oil 1.4 tbsp (20 g); Fine salt to taste; Black pepper to taste

for gratin: Parmigiano Reggiano PDO cheese 1 oz (30 g); Butter 2 tbsp (30 g)

Preparation

How to prepare Stuffed Crepes with Ricotta, Broccoli, and Sausage

To prepare the crepes stuffed with ricotta, broccoli, and sausage, start with the filling: clean and finely chop celery 1, onion 2, and carrot 3.

Move on to the broccoli: remove the florets 4, then peel the stem 5 and finely chop it 6.

Take the florets again, leave the smaller ones whole, and cut the larger ones into pieces for even cooking 7. Now remove the sausage from the casing 8. In a large pan, heat a generous drizzle of extra virgin olive oil, then add the sausage, breaking it up with your hands 9.

Sauté the sausage over medium heat for a few minutes, breaking it up further with a wooden spoon 10. Once golden, add the broccoli stem and the sofrito mix 11. Stir well and let everything soften for 5-6 minutes until the vegetables are soft and fragrant 12.

Now add the florets and let them flavor for a few minutes 13, then deglaze with white wine 14 and season with salt and pepper 15.

Cover with a lid 16 and cook over low heat until the broccoli is tender but still firm 17. Meanwhile, focus on preparing the crepes: melt the butter and let it cool, then pour it together with the eggs into a tall and narrow container 18.

Add the milk 19 and finally the flour 20. Blend everything 21 until a smooth, lump-free batter forms.

Add a pinch of salt 22, blend again 23, and cover with plastic wrap. Let it rest for about ten minutes 34.

Heat a 9-inch non-stick pan. Pour a scant ladle of batter in the center 25 and swirl the pan to distribute the mixture evenly 26. Cook the crepe for about 30 seconds on one side, then flip it gently 27.

Continue cooking for another 20 seconds on the other side 28. As they are ready, stack them on a plate 29 and continue cooking in this way until the batter is finished 30.

Prepare the Béchamel sauce: pour the butter into a pot 31 and let it melt, then add the flour all at once 32 and whisk quickly until a golden roux is obtained. Add the warm milk 33 and stir vigorously.

Continue cooking on the stove, stirring constantly 34; when you reach the desired consistency, season with nutmeg 35 and salt 36.

Cover with plastic wrap 37 and keep your béchamel warm. Now focus on the filling: pour the ricotta into a bowl 38, the grated Parmesan cheese, and a couple of tablespoons of béchamel (keep the rest covered) 39.

Add the now cooled broccoli and sausage mix 40, then mix well 41. Take a baking dish and lightly butter it, then spread a couple of tablespoons of béchamel on the bottom 42.

Stuff the crepes with the filling 43, placing it on a quarter of the surface, then fold them into triangles 44. Arrange the stuffed crepes 45 in a circle, slightly overlapping each other.

Cover with the remaining béchamel 46 and top with plenty of grated Parmesan cheese 47 and some small butter knobs. Bake in a preheated convection oven at 340°F for about 20-30 minutes, until the surface is well golden and gratinated. Remove from the oven and let rest for a couple of minutes before serving your stuffed crepes with ricotta, broccoli, and sausage 48!

Storage

You can store the stuffed crepes with ricotta, broccoli, and sausage in the refrigerator for 1-2 days, well closed in an airtight container or covered with plastic wrap.

If you prefer, you can prepare them in advance and bake them just before serving: assemble the baking dish, cover it with plastic wrap, and keep it in the refrigerator for up to 34 hours before baking.

Already cooked crepes can be frozen, preferably stuffed and placed in a freezer-safe baking dish. In this case, we recommend defrosting them in the fridge and then gratinating them in the oven.

Advice

You can replace the broccoli with other seasonal vegetables, such as cauliflower, spinach, or sautéed zucchini.

If you want an alternative to sausage, you can use speck or diced cooked ham, or opt for a vegetarian version by increasing the amount of vegetables and adding, for example, mushrooms or melty cheeses like scamorza or well-drained mozzarella.

For the translation of some texts, artificial intelligence tools may have been used.