Italian
Gorgonzola, Pear and Walnut Crespelle
by Casa Pappagallo · 705K subscribers on YouTube
Crespelle (savoury crêpes) filled with creamy gorgonzola, caramelised pears and crunchy walnuts, baked until golden. A refined dish perfect for a special occasion.
- Cook
- 20 min
- Difficulty
- easy
Ingredients
16 items- EggWhole eggs for the batter
- MilkMilk for the batter
- ButterMelted butter for the batter, plus extra for greasing the pan and baking dish; optional for brushing on top
- FlourAll-purpose flour, sifted
- ParsleyChopped fresh parsley
- ThymeFresh or dried thyme
- PepperBlack pepper, freshly ground
- SaltSalt
- PearsFirm pears, peeled and diced
- 2 tbspSugarGranulated sugar for caramelising the pears
- Apple Cider VinegarApple cider vinegar to deglaze
- Sweet GorgonzolaSweet gorgonzola, rind removed, for the filling
- Gorgonzola Piccante(optional) — Spicy gorgonzola, crumbled; optional for extra flavour
- MascarponeSoftens the gorgonzola filling
- WalnutsWalnuts, coarsely chopped
- Parmigiano Reggiano(optional) — Grated parmesan, optional for topping
Method
- Prepare the crespelle batter: in a bowl, whisk the eggs with the milk and melted butter. Sift in the flour, add chopped parsley, thyme, pepper and salt. Whisk until smooth. Cover and let rest for 30 minutes.
- Meanwhile, prepare the pears: peel and dice them into small cubes. Heat a dry pan over high heat, add the pears and cook for a few seconds. Add about 2 tablespoons of sugar and let it melt. Add apple cider vinegar and cook until completely evaporated. Remove from heat and let cool slightly.
- Prepare the gorgonzola filling: remove the rind from the sweet gorgonzola and place it in a bowl. Add a little mascarpone and mix with a wooden spoon until creamy. Add chopped walnuts and mix. Taste and adjust.
- Cook the crespelle: heat a non-stick pan with a small knob of butter. Stir the batter, then pour a ladleful into the pan, tilting to spread evenly. Cook until golden on both sides. Repeat for all crespelle.
- Assemble the crespelle: spread a generous layer of the gorgonzola mixture onto each crespella. Distribute some cooked pears on top. Optionally, add some crumbled spicy gorgonzola. Fold the crespella into a wallet shape.
- Butter a baking dish and place the filled crespelle in it. If you have leftover pears and spicy gorgonzola, scatter them over the top. Sprinkle with parmesan if desired. Bake in a preheated oven at 200°C (400°F) for about 20 minutes. For extra crispiness, finish under the grill for a minute. Optionally, brush with melted butter before serving.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
