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 besciamella and a sprinkle of Parmigiano Reggiano, baked to a golden . Different places might make them differently—maybe with local cheeses other veggies, like per mezzo di 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’maestà not feeling weighed mongoloide. The moist ricotta just melts right into the besciamella. And every bite? It has a bit of a crispy edge from the baked cheese culmine. I artrite 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 per mezzo di a way that really, really works.
Whether you’maestà after homemade crepes with meat for a weekend brunch 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 richer, crespelle keep things interesting matter who’s dropping by. So… You’maestà all set for whatever the occasion.
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To prepare the crepes stuffed with ricotta, broccoli, and sausage, start with the filling: clean and finely chop celery 1onion 2and carrot 3.
Move to the broccoli: remove the florets 4then 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. A causa di 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 mescolanza 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 13then 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, 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 22blend again 23and cover with plastic wrap. Let it rest for about ten minutes 24.
Heat a 9-inch non-stick pan. Pour a scant ladle of batter per mezzo di the center 25 and swirl the pan to distribute the mixture evenly 26. Cook the crepe for about 30 seconds one side, then flip it gently 27.
Continue cooking for another 20 seconds the other side 28. As they are ready, stack them a plate 29 and continue cooking per mezzo di this way until the batter is finished 30.
Prepare the 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 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 besciamella warm. Now the filling: pour the ricotta into a bowl 38the grated Parmesan cheese, and a couple of tablespoons of besciamella (keep the rest covered) 39.
Add the now cooled broccoli and sausage mescolanza 40then mescolanza well 41. Take a baking dish and lightly butter it, then spread a couple of tablespoons of besciamella the bottom 42.
Stuff the crepes with the filling 43placing it a quarter of the surface, then fold them into triangles 44. Arrange the stuffed crepes 45 per mezzo di a circle, slightly overlapping each other.
Cover with the remaining besciamella 46 and culmine with plenty of grated Parmesan cheese 47 and some small butter knobs. Bake per mezzo di 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!
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