Use Fontina with the rind removed and keep the crepes thin enough to fold without tearing.
Make ahead Make the crepes earlier in the day and refrigerate them covered. Assemble with fresh béchamel before baking; allow extra heating time if the filling starts cold.
Crespelle alla valdostana
Prep 25 min · Cook 45 min · Rest 20 min · Yield 8 crepes (Two per portion.) · Difficulty Medium
Method
Beat the eggs with the batter salt. Gradually whisk in the batter flour and milk to make a smooth, fluid batter. Cover and rest for 20 minutes.Beat the eggs with the batter salt. Gradually whisk in the batter flour and milk to make a smooth, fluid batter. Cover and rest for 20 minutes.
For the béchamel, melt its butter in a saucepan. Stir in its flour and cook for 1 minute. Add the sauce milk gradually, whisking, then simmer and stir until smooth and lightly thickened, about 6–7 minutes. Season with the sauce salt and pepper.For the béchamel, melt its butter in a saucepan. Stir in its flour and cook for 1 minute. Add the sauce milk gradually, whisking, then simmer and stir until smooth and lightly thickened, about 6–7 minutes. Season with the sauce salt and pepper.
Heat a non-stick pan with a cooking surface about 20 cm across and grease it lightly with part of the pan butter. Stir the batter, pour in about 55 g for each crepe and tilt to form a thin layer. Cook until set and lightly golden underneath, turn and finish the other side. Repeat with all the batter and remaining pan butter, keeping each crepe thin. Heat the oven to 180°C.Heat a non-stick pan with a cooking surface about 7¾ in across and grease it lightly with part of the pan butter. Stir the batter, pour in about 2 oz for each crepe and tilt to form a thin layer. Cook until set and lightly golden underneath, turn and finish the other side. Repeat with all the batter and remaining pan butter, keeping each crepe thin. Heat the oven to 350°F.
Butter the baking dish with part of the finishing butter. Divide the ham and sliced Fontina evenly among the crepes. Fold each in half and then into quarters; arrange them in a shallow, slightly overlapping layer in the dish.Butter the baking dish with part of the finishing butter. Divide the ham and sliced Fontina evenly among the crepes. Fold each in half and then into quarters; arrange them in a shallow, slightly overlapping layer in the dish.
Cover with all the béchamel and dot with the remaining finishing butter. Bake for about 15 minutes, until hot throughout, with melted cheese and a lightly golden surface. Serve hot.Cover with all the béchamel and dot with the remaining finishing butter. Bake for about 15 minutes, until hot throughout, with melted cheese and a lightly golden surface. Serve hot.
