Baked savoury pancakes with asparagus and Grana Padano
Chef Danilo Cortellini
In Italy we call them crespelle (my mum actually calls them “screppelle”!) but internationally they are known with their French name, crêpes. The easiest way to translate this name is to explain what they are… Pancakes! Not your regular thick American style pancakes that you usually see on breakfast tables, but a more refined, thin and neutral in flavour version that can be used in many preparations, either sweet or savoury. In this recipe, I flavoured them with spinach and added a pinch of salt, then I stuffed said pancakes with a ricotta filling enriched with charred asparagus, lemon and lots of grated Grana Padano cheese for a burst of umami. Smother them with a Grana Padano bechamel sauce and bake them until golden for the perfect Italian showstopper at your next family meal! In all honesty, I rarely turn on the oven during summer months, but if I do, it has to be worth it……. And this is 🙂
Chef’s tip
When cooking the pancakes do not grease your pan too much. Add a drizzle of oil to a paper towel (or a little knob of butter) and brush it on a non-stick pan, this will suffice. Also do not worry if the pancakes are not perfect. When folded, no one will notice; simply make them as thin as you can in a hot pan, so as to taste the filling more and remember, only practice makes perfect!