Recipe by: Catia Camillini

Source: Family Recipe

Serves: 4 – 6



Ingredients for 10/12 crepes small dimension:

  • 135g flour
  • 3 eggs
  • 300g milk
  • 20g butter, melted
  • Salt

Ingredients for the Pumpkin :

  • 400g pumpkin, thinly sliced
  • Rosemary
  • Extra virgin olive oil
  • Parsley
  • Salt& Pepper

Ingredients for the Bechamel sauce:

  • 1L of milk
  • 100g butter
  • 100g plain flour
  • 100g blue cheese
  • Nutmeg
  • A pinch of salt


For the Crepes:

  • In a bowl, put the flour and half of the milk and mix it.
  • In a separate bowl, beat the eggs (omelette style) and add them to the mix of flour and milk.
  • Add the melted butter and a pinch of salt . Mix.
  • Pour in the remaining milk and mix well. Pass through a sieve to avoid any lump.
  • Cover the batter with a plastic and let it rest for 2h in the fridge.

For the Pumpkin:

  • Preheat the oven at 180°C
  • Cover a baking tray with baking paper and put the thinly sliced pumpkins on it.
  • Season with salt, pepper, rosmarin leaves and add a dash of olive oil on it.
  • Cook for 20/25 min, until soft.
  • Let them cool.

For the Bechamel Sauce:

  • Warm up the milk.
  • In a big pan, melt the butter. Don’t let it turn brown!
  • Add the flour and mix well to avoid lumps. Cook the mix for a few minutes, until slightly gold.
  • Add the milk, salt and grated nutmeg.
  • Stir the mixture continuously till it boils and thickens. (4-5 min)
  • Remove from fire and add the blue cheese in pieces. Mix well
  • If you don’t use the sauce immediately, cover it with plastic film to avoid a crust.

Prepare the Crespelle:

  • After 2h, cook the crepes.
  • Pour a small ladleful of batter on a hot pan.
  • Roll the pan in other to distribute the batter on the surface, and let it cook. Turn the crepe in order to cook the other side.
  • Once cooked, proceed with the next one.
  • Preheat oven 200°C
  • Fill each crepe with a bit of béchamel sauce. Spread it in other to cover the surface.
  • Add 2-3 pieces of pumpkin and fold it into a triangle
  • Place the crepes into a Pyrex and cook them for 10 min
  • Sprinkle some parsley and serve warm

Download PDF version here: italian-crescione-spinach-mozzarella-catia-camillini italian-crespelle-alla-zucca-e-gorgonzola-catia-camillini