Elegant Savory Crepes: Crespelle Prosciutto e Formaggio with Balsamic Glaze
Indulge in the exquisite simplicity of Crespelle Prosciutto e Formaggio – delicate, thin crepes embracing savory prosciutto-wrapped fresh mozzarella, and finished with a sweet balsamic glaze and a sprinkle of Parmesan. This Italian-inspired dish offers a sophisticated yet incredibly easy solution for an impressive appetizer, a delightful brunch, a light lunch, or a memorable dinner. Its versatility makes it a perfect addition to any gathering or a special weeknight meal, bringing a touch of gourmet flair to your table without the fuss.
Crespelle prosciutto e formaggio, translating beautifully to “crepes with prosciutto and cheese,” transforms any occasion into something truly special. Whether you’re hosting a party, preparing for a leisurely brunch, organizing an elegant luncheon, or celebrating an authentic Italian night, these savory crepes are sure to impress. The beauty of this recipe lies in its thoughtful preparation; you can prepare the Savory Crepes well in advance, streamlining your cooking process. This article provides detailed instructions and helpful tips, ensuring you can assemble and bake this delectable dish quickly and stress-free.
What are Crespelle Prosciutto e Formaggio? An Italian-Inspired Delicacy
At its heart, “Crespelle prosciutto e formaggio” means crepes with prosciutto and cheese. Let’s break down these delightful components:
- Crepes: Originating from France, crepes are exquisitely thin pancakes, much finer and more delicate than their American counterparts. In Italy, they are known as “crespelle” and are embraced in both sweet and savory applications. For this recipe, the savory version provides a perfect, neutral canvas for our rich fillings.
- Prosciutto: This is a traditional Italian dry-cured ham, renowned for its delicate, salty, and slightly sweet flavor profile. Sliced paper-thin, it almost melts in your mouth, contributing a luxurious texture and depth of flavor that is truly unique.
- Fresh Mozzarella: Unlike the shredded mozzarella often used for pizza, fresh mozzarella, particularly buffalo mozzarella or fior di latte, is soft, creamy, and milky. When gently heated, it becomes wonderfully pliable and luscious, adding a distinct richness without becoming overly oily or stringy.
This recipe particularly shines because of its elegant simplicity and the harmonious blend of flavors. I am a devoted admirer of savory crepes, and while dessert crepes certainly have their charm, it’s the creative, unexpected combinations in savory fillings that truly excite me. This dish exemplifies how luxurious ingredients, when combined thoughtfully, can create a truly memorable experience with minimal effort.
One of the greatest advantages of Crespelle Prosciutto e Formaggio is the ability to prepare the crepes well in advance – even a day ahead. This significantly reduces prep time on the day of serving. Once your crepes are ready, the assembly is straightforward: simply wrap a slice of fresh mozzarella with a delicate piece of prosciutto, tuck it into a crepe, and add a vibrant touch of sun-dried tomato for a burst of color and a delightful tangy-sweet counterpoint. A quick bake in the oven warms everything through and allows the cheese to soften beautifully.
To complete this culinary masterpiece, a light drizzle of store-bought balsamic glaze adds a wonderful sweet and tangy finish, perfectly complementing the savory filling. A scattering of freshly grated Parmesan cheese and finely snipped chives provides the final flourish of flavor and visual appeal. The resulting dish is both sophisticated and incredibly satisfying.
The remarkable versatility of this recipe stems directly from its inherent simplicity and the high quality of its “fancy but simple” ingredients. Crepes themselves possess an inherent elegance. The other components are easily sourced and require no complex preparation on your part. You simply purchase the best quality prosciutto, fresh mozzarella, and sun-dried tomatoes you can find, and let their natural flavors sing. This approach allows the classic combination of prosciutto-wrapped mozzarella, enrobed in a delicate crepe, to truly shine.
Key Ingredients for Crespelle Prosciutto e Formaggio
Creating these delightful crespelle relies on a few high-quality, yet easily accessible, ingredients. Here’s a detailed look at what you’ll need and some tips for selection:
- Savory Crepes: These are the foundation of our dish. My linked recipe provides a straightforward method that doesn’t require special equipment and yields crepes perfectly sized for this application. It’s crucial to use savory crepes, ensuring no sugar has been added to the batter. While homemade crepes offer the best flavor and texture, pre-made savory crepes are a convenient option if you’re short on time. Look for them in the refrigerated section of your grocery store.
- Prosciutto: This dry-cured Italian ham is the star of the filling. You’ll typically find it in the deli section of your grocery store. While there are many grades and price points, you don’t necessarily need the most expensive variety for this recipe. A good quality, pre-sliced, middle-of-the-road prosciutto will deliver excellent results. The key is to ensure it is sliced incredibly thin; this allows it to drape beautifully and almost melt as it warms, releasing its characteristic savory flavor.
- Fresh Mozzarella: Opt for fresh mozzarella, often found in a small Italian specialty section or the gourmet cheese aisle. It comes in various forms, but pre-sliced fresh mozzarella balls are incredibly convenient. Fresh mozzarella is softer and has a higher moisture content than low-moisture, shredded mozzarella, which contributes to a creamy, rather than stringy, melt. If you can’t find pre-sliced, a log or ball of fresh mozzarella can be carefully sliced into thin rounds.
- Sun-dried Tomatoes in Oil: These intensely flavored tomatoes add a wonderful pop of concentrated sweetness and tang. It’s best to use sun-dried tomatoes packed in oil, as they are more plump and flavorful than their dry counterparts. You can typically find them in jars in the produce section or with other specialty ingredients. Ensure they are well-drained and finely chopped before adding them to the crepes.
- Balsamic Glaze: This is a rich, syrupy reduction of balsamic vinegar, often with a touch of added sugar. It provides a perfect balance of sweet and tangy notes that elevate the entire dish. Most grocery stores carry balsamic glaze near the regular balsamic vinegars. It saves you the time of reducing balsamic vinegar yourself, and offers a consistently delicious finish.
- Parmesan Cheese: For the best flavor, use freshly grated Parmigiano-Reggiano. Its sharp, nutty, and salty notes provide a delightful contrast to the creamy mozzarella and savory prosciutto. While pre-grated Parmesan can work, freshly grated cheese melts better and offers a superior aroma and taste.
- Fresh Snipped Chives (or other herbs): Fresh herbs add both visual appeal and a burst of fresh flavor. Chives offer a mild oniony note, but basil or flat-leaf parsley would also be excellent choices, adding a vibrant green color and a fresh finish to the dish.
Tips for Perfect Crespelle
- Crepe Preparation: If making your own crepes, ensure the batter is thin enough to spread easily, creating delicate, translucent rounds. A good non-stick pan and consistent heat are key. Allow the crepes to cool completely before handling and filling.
- Assembling Ahead: The true beauty of this recipe lies in its make-ahead potential. You can make the crepes a day or two in advance and store them, covered, in the refrigerator. The assembled crepes (with prosciutto, mozzarella, and sun-dried tomato) can also be prepared up to 4 hours ahead and kept covered and refrigerated until baking.
- Gentle Handling: Crepes are delicate. Handle them gently when filling and folding to prevent tearing.
- Don’t Overcook: Fresh mozzarella doesn’t melt in the same “gooey” way as, say, a low-moisture mozzarella used on pizza. It becomes soft and creamy. Overcooking won’t make it ooze more; it might just make the crepes dry. Heat until warmed through and the cheese is soft, with slightly crispy edges on the crepe.
Frequently Asked Questions About Crespelle Prosciutto e Formaggio
Absolutely! This is one of the recipe’s best features for entertaining or meal prep. The savory crepes themselves can be made a day (or even two) in advance and stored in the refrigerator, covered. The crepes with the prosciutto-wrapped mozzarella and sun-dried tomato filling can be fully assembled up to 4 hours ahead of time. Just make sure to keep them covered with plastic wrap and refrigerate them until you’re ready to bake. This allows for quick heating and serving when your guests arrive or dinner time approaches.
While prosciutto adds an authentic Italian touch, if it’s not readily available (perhaps in a more rural area, for example) or you prefer an alternative, there are excellent substitutes. Thinly sliced deli ham is a perfectly acceptable and delicious alternative. You could also consider other high-quality, thinly sliced cured meats like speck or even a delicate smoked turkey for a different flavor profile. The key is to choose a thinly sliced meat that won’t overpower the delicate crepe and cheese.
Fresh mozzarella offers a unique creamy melt, but if it’s unavailable, don’t despair! Many other cheeses will work wonderfully. Look for cheeses that melt nicely and have a relatively mild flavor to complement the prosciutto. Excellent options include Swiss cheese (like Gruyère), Brie (with its rind removed), Fontina, or even a mild white cheddar. These cheeses will provide a good texture and flavor, ensuring a delicious result even with a substitution.
The “doneness” of these crespelle is largely a matter of personal preference, as all the ingredients are technically edible as is. They don’t strictly require cooking and can even be served at room temperature if desired. However, I find them most delightful when just heated through, allowing the mozzarella to soften beautifully and the prosciutto to warm. Fresh mozzarella doesn’t get stringy and gooey like pizza mozzarella, so don’t bake them extensively hoping for that effect. Simply warm them until the cheese is soft and the crepes are warmed through, perhaps with slightly crispy edges. About 15-20 minutes in a preheated oven is usually perfect.
The beauty of crespelle is their adaptability! You can easily customize the fillings to suit your taste or what you have on hand. I’m particularly fond of fusion ideas, like a “Tex-Mex” version with ham, Monterey Jack cheese, and pickled jalapeños, drizzled with a touch of queso. For a more robust savory option, consider roast beef, thinly sliced bell peppers, and provolone. Essentially, any combination of a nice quality, thinly sliced meat, a delicious melting cheese, and a “little something extra” – such as salsa, olive tapenade, basil pesto, or even a fig jam – can create a fantastic variation. Let your culinary imagination guide you!
Serving Suggestions for Crespelle Prosciutto e Formaggio
These versatile crespelle can be enjoyed in many ways, making them suitable for a variety of meals and occasions:
- Elegant Appetizer: Serve them individually on small plates as a sophisticated starter for a dinner party. They are perfect with a glass of crisp white wine or Prosecco.
- Brunch Favorite: Pair them with a fresh green salad tossed in a light vinaigrette, or alongside scrambled eggs and fresh fruit for a truly special brunch spread.
- Light Lunch: Two crespelle make a satisfying and flavorful lunch. Again, a simple side salad complements them wonderfully.
- Main Course Dinner: For a more substantial dinner, serve three crespelle per person with a hearty side like roasted asparagus, sautéed greens, or a robust tomato soup.
- Holiday Gathering: Their impressive appearance and ease of preparation make them ideal for holiday buffets, offering a more refined option among other traditional dishes.
No matter how you choose to serve them, Crespelle Prosciutto e Formaggio promise a delightful culinary experience that balances elegance with effortless charm.
More Savory Crepe Recipes You Might Enjoy
If you love the versatility of savory crepes, here are a few more recipes to inspire your next meal:
Crespelle Prosciutto e Formaggio
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Ingredients
- 12 Savory Crepes recipe link below, or store-bought savory crepes
- 12 thin slices prosciutto sliced very thin for best results
- 1 (12 oz) pkg sliced fresh mozzarella pre-sliced is easiest, or slice a fresh ball yourself
- ½ cup sun-dried tomato in oil well-drained and chopped
- 2-3 Tbsp balsamic glaze syrup store-bought for convenience
- 2 Tbsp freshly grated parmesan cheese Parmigiano-Reggiano recommended
- 2-3 Tbsp fresh snipped chives or fresh basil/flat-leaf parsley for garnish
Instructions
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Preheat your oven to 350°F (175°C). This ensures the oven is at the correct temperature for even heating of the crepes.
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Carefully lay one savory crepe flat on a clean plate or work surface. Take a single slice of fresh mozzarella and gently wrap it with a slice of prosciutto. Place this prosciutto-wrapped mozzarella on one side of the crepe, slightly off-center. Top the mozzarella with a scant tablespoon of chopped sun-dried tomato, ensuring it’s evenly distributed.
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To fold the crepe, orient it in front of you so that the prosciutto-wrapped mozzarella with sun-dried tomato is positioned in the upper-left quadrant of the crepe (imagine the crepe as a clock face, and the filling is between 10 and 12 o’clock).
First, fold the bottom half of the crepe upwards, bringing the 6 o’clock position up towards the 12 o’clock position, covering the filling.
Next, fold the right half of the crepe over the left half (from 3 o’clock to 9 o’clock). This will create a neat quarter-folded crepe, with the delicious prosciutto and mozzarella filling securely tucked inside.
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Carefully transfer the folded crepe to a baking dish. Repeat this process with the remaining crepes, prosciutto, mozzarella, and sun-dried tomatoes. Arrange the folded crepes neatly in the baking dish, overlapping them slightly if necessary to fit, or arrange them in a visually appealing pattern for a fancier presentation.
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Bake the crepes in the preheated oven for 15-20 minutes. The goal is to heat them through until the mozzarella is beautifully softened and creamy, and the edges of the crepes are lightly crisped. Keep an eye on them to prevent over-browning.
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Once baked, remove the dish from the oven. Drizzle the balsamic glaze lightly and evenly over the warm crepes. Then, generously sprinkle with freshly grated Parmesan cheese and the snipped fresh chives. Serve immediately and enjoy the harmonious blend of flavors!