Directions
Baked crepes filled with pumpkin and guanciale make for an enticing and satisfying appetizer, embodying a delightful array of autumn colors and flavors that will elevate any Sunday table. We have taken the classic homemade savory crepes and elevated them with a luscious filling of sweet pumpkin and savory guanciale, achieving a beautiful balance between these contrasting tastes. As with all baked pasta dishes, a silky provolone cream is essential, as it is quick and straightforward to prepare. Don’t resist the urge to try out these delicious baked crepes!
This recipe not only delights the taste buds but also offers a wonderful opportunity to embrace the autumn season using fresh and wholesome ingredients.
Ingredients for the Crepes:
– 2 eggs
– 500 ml milk
– 250 g flour
– 50 g butter
– Salt, to taste
Ingredients for the Filling:
– 400 g pumpkin (peeled)
– 100 g guanciale
– Fresh rosemary, to taste
– 200 g grated provolone
– Salt and pepper, to taste
Ingredients for the Provolone Cream:
– 300 ml cream
– 80 g grated provolone
– Grated Parmesan, for garnish
Preparing the Baked Crepes
To create our baked filled crepes, we first need to make the crepe batter. Melt the butter on very low heat in a saucepan and allow it to cool. Meanwhile, crack the eggs into a bowl and whisk them together with the milk. Sift the flour directly into the egg and milk mixture using a fine sieve, gently mixing with a whisk to avoid lumps. Once the batter is smooth, add the cooled melted butter and mix again.
Cover the batter with plastic wrap and let it rest in the refrigerator for approximately 30 minutes. This step is key to ensuring that the crepes turn out light and fluffy.
Making the Crepes:
Heat a non-stick skillet or a dedicated pancake pan about 24 cm in diameter. Lightly grease the surface and wipe away any excess with a paper towel. Pour in a ladle of batter and swiftly tilt the pan to evenly cover the base. When the edges begin to lift, use a spatula to gently flip the crepe. Cook for about a minute and a half on one side, then 30 seconds on the other. Continue this process until all the batter is used, yielding around six 24 cm crepes. To prevent drying, cover the cooked crepes with plastic wrap.
Preparing the Filling:
Next, let’s prepare the filling. Clean the pumpkin and cut it into small cubes, weighing about 400 g. Do the same for the guanciale, cutting it into small pieces. In a skillet, sauté the guanciale until it’s golden brown. Once done, remove it from the skillet and add the pumpkin to the same pan. Cook for 10 to 15 minutes, stirring occasionally until the pumpkin is tender. Season with salt and chopped rosemary during cooking to enhance the flavors. When cooked, mix in the guanciale and stir well before allowing it to cool.
Assembling the Crepes:
With both the crepes and the filling prepared, we can now assemble the dish. Take a crepe, place a portion of the filling in the center, and sprinkle some grated provolone on top. Fold the crepe over itself to form a roll, and repeat this step for the remaining crepes. In a baking dish, pour in a ladle of the cream and arrange the filled crepes on top. Cover them with the previously made provolone cream by heating the cream and stirring in the grated provolone until melted.
Pour the cream evenly over the crepes and finish with a sprinkle of Parmesan cheese and any remaining filling for an extra burst of flavor.
Final Cooking:
Bake the stuffed crepes in a preheated static oven at 200°C for 15 minutes. Then switch the oven to broil mode and bake for an additional 4 to 5 minutes at 230°C, or until they achieve a perfect golden brown. Serve the crepes hot, accompanied by a fresh salad or seasonal side for a complete meal.
This recipe is perfect for various occasions, adding a touch of originality and tradition to your table. The enticing aromas of guanciale and pumpkin, complemented by the creamy provolone, will make each bite an unforgettable experience. Feel free to experiment with variations, substituting guanciale with pancetta or adding your favorite spices to customize the dish to your liking.
