Crespelle with truffle

This recipes has been kindly provided by restaurant I' Ciampa

Ingredients for 4 persons

  • for the preparation of crepes
  • 40g butter
  • 250g flour
  • 500g milk
  • 3 eggs
  • 1 pinch of salt
  • For the filling 250g of ricotta 200g spinach
  • for the preparation of the bechamel
  • 50g butter
  • 50g flour
  • 500g milk
  • 1 pinch of salt
  • 1 pinch of nutmeg
  • 2 tablespoons of truffled cream
  • 2 tablespoons of Parmesan cheese
  • 20 g of white truffle


A pan of 28 cm is needed. Combine the ingredients of the crespelle to form a batter. Preheat the pan, add the mixture and cook for 2 minutes on each side.
After boiling the spinach, chop and work the ricotta in a bowl adding a pinch of salt and a pinch of nutmeg. Arrange the crepe plates on a pastry board and add the filling, then close to form "cannoli".
Add the truffle cream to the béchamel. Arrange the crespelle in a bowl (suitable for baking for the oven), cover with the béchamel sauce and sprinkle with the Parmesan.
Cook for 15 minutes preheating the oven to 200 degrees. Serve with the flakes of white truffle.