Recipe for: Baked Crespelle with Asparagus, Ricotta, and Dill Cream - photo 1
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Recipe for: Baked Crespelle with Asparagus, Ricotta, and Dill Cream

Pikantne Italian Cuisine Main dishes 90 min Medium 4 wyświetleń ~23.39 PLN * - (0)
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Description

Delicate Italian crespelle (thin pancakes) filled with creamy ricotta and spring asparagus, drizzled with a warm cream and dill sauce and baked under a golden crust of parmesan. The dish combines the lightness of ricotta with the distinct green aroma of asparagus and fresh dill – perfect as a warming spring main course served for a family lunch or dinner. Crespelle can be served with a simple salad of young leaves and lemon slices; they are filling yet visually fresh thanks to the green accents. The recipe includes step-by-step instructions on how to make thin pancakes, blanch asparagus, prepare the filling and sauce, and how to aesthetically bake the whole dish.

Ingredients Used

Ingredients (16)

Servings:
4
  • Wheat flour 200 g
  • Chicken egg 2 szt. (~120 g)
  • Milk 500 ml
  • Butter 50 g
  • Rapeseed oil 15 g
  • Ricotta 500 g
  • Parmesan 50 g
  • Asparagus 500 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • 18% cream 200 ml
  • Dill 30 g
  • Lemon 0.6 szt. (~50 g)
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Sorrel 30 g
💰 Szacowany koszt dania: ~23.39 PLN (5.85 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Crespelle

1

Prepare the batter for the crespelle: sift the flour into a large bowl and make a well in the center. In a separate bowl, beat the eggs with a fork, pour in half of the milk, and gently mix to loosen the eggs. Pour the egg-milk mixture into the flour and whisk, starting from the center, gradually adding the rest of the milk until a smooth, liquid batter without lumps forms. Add 1 g of salt (about a pinch). Finally, pour in 25 g of melted, cooled butter and mix until you achieve a uniform consistency. The batter should have the consistency of thin yogurt and flow freely from a spoon.

Ingredients: Wheat flour, Milk, Butter, Salt
Use a large bowl and a whisk or a mixer with a batter attachment. If the batter has lumps, pass it through a sieve or blend it briefly with an immersion blender. If it is too thick, add 30 ml of milk at a time.
2

Set the dough aside for 30 minutes at room temperature - the gluten will rest and the air will escape, making it easier to fry very thin pancakes. After resting, check the consistency; if the dough thickens, add 1–2 tablespoons of milk and mix.

Ingredients: Wheat flour, Milk
Cover the bowl with a cloth. Don't skip the resting time - the crespelle will have a better texture and will shrink less in the pan.
3

Heat a 22–24 cm non-stick skillet over medium heat. Lightly grease the skillet with canola oil using a brush or paper towel (about 1/2 tablespoon—approx. 7 g). Pour a ladleful (approx. 60–70 ml) of batter into the center of the skillet and quickly spread it in a thin layer across the entire surface with a circular motion. Cook for 1–1.5 minutes, until the edges slightly lift and the bottom is golden. Flip to the other side and cook for an additional 30–45 seconds.

Ingredients: Rapeseed oil, Wheat flour, Milk
Use a thin, flexible spatula and make a circular motion immediately after pouring the batter. If the pan starts to smoke, reduce the heat. Thin pancakes cook quickly — watch the edges: when they become dry, it's time to flip.

Preparing asparagus

4

Prepare the asparagus: snap off the woody ends (hold the asparagus in both hands and bend it — it will naturally break at the right spot). If the stalks are thick, peel the bottom third with a peeler. Cut the asparagus into 3–4 cm pieces, setting aside a few tips for decoration (about 8–10 pieces).

Ingredients: asparagus
Use a sharp vegetable peeler and a cutting board. Discard the broken ends or use them for broth.
5

Blanch the chopped asparagus: bring a pot of water to a boil, add 5 g of salt (already included in the ingredients), toss in the asparagus and cook for 2–3 minutes until they are tender-crisp (they should be soft when pierced with a fork but with a slight resistance). Immediately transfer to a bowl of ice-cold water to stop the cooking process and preserve the color. Drain and dry on a paper towel.

Ingredients: asparagus, Salt
The blanching time depends on the thickness of the stems: thin ones 1–2 minutes, thicker ones 3–4 minutes. Cooling in ice-cold water is key to maintaining the intense green color.

Filling

6

Prepare the filling: finely chop the onion. In a medium skillet, heat 20 g of butter (taken from the total of 50 g) over medium heat, add the onion and sauté for 4–5 minutes until it becomes translucent and soft. Add the chopped garlic and sauté for 30 seconds until fragrant. Add the chopped, blanched asparagus and sauté for 2 minutes with the onion to combine the flavors. Transfer to a bowl and let cool.

Ingredients: Butter, Onion, Garlic, asparagus
Use a pan with a diameter of 24–26 cm. Do not brown the onion too much — it should be soft and sweet, not bitter. Set the filling aside to cool slightly before mixing with the ricotta.
7

In a large bowl, combine ricotta (500 g) with 30 g of freshly grated Parmesan, the zest of half a lemon (from the specified amount of lemon), 1 g of salt, and 1 g of pepper. Add the cooled mixture of onions and asparagus, gently mix to maintain the structure of the asparagus. Taste and adjust the seasoning: the filling should be lightly seasoned, with a distinct hint of lemon and Parmesan.

Ingredients: Ricotta, Parmesan, Lemon, Salt, Black pepper, asparagus, Onion, Garlic
Use a wooden spoon or silicone spatula for gentle mixing so that the ricotta doesn't become too smooth - we want to keep the pieces of asparagus.

Dill sauce

8

Prepare the dill sauce: finely chop the dill (use about 20 g from the bunch). In a small saucepan, heat 25 g of butter (the remaining portion from the butter) over low heat, pour in 200 ml of 18% cream and heat, without allowing it to boil, for 3–4 minutes, stirring with a wooden spoon. Add half of the chopped dill, 5–10 g of lemon juice (from the prepared lemon), season with 1 g of salt and 1 g of pepper. Cook for another minute, remove from heat — the sauce should be slightly thickened and creamy.

Ingredients: 18% cream, Butter, dill, Lemon, Salt, Black pepper
Do not cook the cream over high heat, as it may curdle. If the sauce is too thin, cook for an additional 1–2 minutes over low heat, stirring. You can add 1 teaspoon of flour dissolved in a small amount of cold cream as a thickener, if needed.

Assembly and baking

9

Filling the crespelle: for each cooked crepe, place 2–3 tablespoons of ricotta filling (about 30–40 g per piece), spread it slightly along one side, and roll it up or fold it into an envelope. Arrange them tightly in a baking dish measuring about 20x30 cm or similar capacity. Once the dish is full, evenly pour the prepared dill sauce over it. Sprinkle the top with the remaining parmesan and optionally place a few small pieces of butter for nice browning.

Ingredients: Ricotta, Parmesan, 18% cream, Butter, dill
Use a medium-sized baking dish; if you don't have 20x30 cm, choose a rectangular or oval one with a similar capacity. Arrange the rolls tightly so they don't fall apart while baking.
10

Preheat the oven to 180°C (top and bottom). Place the dish with the crespelles in the oven and bake for 15–20 minutes, until the sauce is bubbling at the edges and the top is lightly browned. If you want a golden crust, turn on the grill (top grill) for the last 2–3 minutes, watching carefully to avoid burning.

Ingredients: 18% cream, Parmesan, Butter
Use kitchen gloves when removing the dish. Bake in the middle of the oven. The time depends on the oven and the depth of the dish – if the sauce is very cold, bake for 20–25 minutes.
11

Remove the dish from the oven, wait 5 minutes. Decorate the top with the reserved tips of the asparagus and optionally with freshly chopped sorrel for a tangy accent. Cut into portions and serve immediately, preferably with lemon slices for drizzling.

Ingredients: asparagus, sorrel, Lemon
Serve with a large spoonful of sauce under each piece. Add the sorrel just before serving to maintain freshness and color.

Fun Fact

💡

Crespelle are the Italian version of pancakes, primarily found in the Emilia-Romagna region; baked with a filling, they resemble French crêpes suzette, but in savory versions – like here with ricotta and asparagus – they are a traditional way of serving thin pancakes in Italian cuisine.

Best for

obiad rodzinny wiosenny przyjęcie romantyczna kolacja

Tips

🍽️ Serving

Serve the crespelle hot, with the slightly warmed sauce additionally in a bowl. A light salad made of arugula, young leaves, and lemon pairs perfectly with the dish, along with a glass of dry white wine. For a heartier version, add thin slices of smoked Parma ham just before serving (optional).

🥡 Storage

Store leftovers in the fridge for up to 2 days in a closed container. To reheat, place a portion in an oven preheated to 160°C for 10–12 minutes until the sauce is warmed; avoid the microwave, as the crespelle may lose their texture. Freezing after baking is not recommended (it may change the consistency of the cream and cheese).

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