Little Crespelle with Pecorino and White or Black Truffle

Preparation 40 min
Cooking 20 min
Total 60 min
Servings 6 servings

Crespelle with pecorino and truffle are the most restaurant-like recipe in this Molise collection: paper-thin crêpes folded into little parcels, filled with sliced soft pecorino, a spoonful of béchamel and a blade of truffle, then baked in individual dishes until crisp outside and molten inside.

They work with both white and black truffle, and the difference matters: white truffle should be used generously and raw at the end, while black truffle stands up better to the oven. Pass the batter through a fine sieve and let it rest so the crêpes stay smooth and thin; the pecorino must be young and soft, not aged, otherwise it releases fat instead of melting. Two parcels per person is the right portion.

The crespelle can be made and filled the day before and gratinated only at serving time — a real advantage when the table is crowded. For pairing, a medium-bodied red such as Tintilia del Molise easily carries both the pecorino and the earthy truffle note. Keep them covered with cling film in the fridge for no more than 24 hours before baking.

Ingredients

For the crespelle

  • Milk: 250 ml
  • Flour: 100 g
  • Eggs: 5
  • Melted Butter: 30 g
  • Nutmeg: to taste
  • Salt: to taste

For the filling and gratin

  • Soft Pecorino: 600 g
  • Béchamel Sauce: 500 ml
  • Grated Pecorino: 50 g
  • White Or Black Truffle: 50 g
  • Melted Butter: to taste

Preparation

1

Crespelle batter

Make the batter with milk, flour, eggs, salt, nutmeg and melted butter, whisking until perfectly smooth. Pass it through a fine sieve.

2

Cooking the crespelle

Cook at least 12 small crespelle in a crêpe pan and leave them to cool.

3

Filling

Slice the soft pecorino and place a piece on each crespella. Add a spoonful of béchamel, a slice of truffle and a dusting of grated pecorino, then fold the crespella into a parcel. Repeat for all 12.

4

Baking

Place two parcels in each buttered dish, cover with a little more béchamel, dust with grated pecorino and melted butter and bake in a hot oven at 200°C until bubbling, crisp and molten.

5

Serving

Bring to the table in the baking dish and shave the truffle generously over the crespelle.

The dish should reach the table scorching hot: the contrast between the gratinated crust and the freshly shaved raw truffle is the whole point.

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