Crespelle al Ragù (Baked Savoury Pancakes with Ragu)
Thin pancakes rolled around ragu, baked under creamy béchamel and Parmesan. A lighter cousin of lasagne.
Made with Slow cooked ragu and White bechamel sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr (plus resting)
- LevelMedium
- Costabout £1.66 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Melt 15 g of the butter. Whisk the flour, milk, eggs, melted butter and a pinch of salt into a smooth batter. Rest for 30 minutes.
30 min - 2
Heat a small non stick frying pan, 20 cm wide, over a medium heat. Rub with a little of the remaining butter. Pour in a thin layer of batter, tilt to coat, and cook for 1 minute until set and lightly golden underneath.
1 min - 3
Flip and cook for 30 seconds more. Slide on to a plate and repeat to make 8 pancakes, buttering the pan as needed.
0 min 30 s - 4
Heat the oven to 200°C (180°C fan). Warm your ready made ragu (see the base recipe) for 5 minutes until just loose.
5 min - 5
Spoon a band of ragu along each pancake and roll up. Lay the rolls side by side in a buttered dish.
- 6
Spoon over your ready made béchamel (see the base recipe) and scatter with Parmesan. Bake for 20 minutes, until golden and bubbling and steaming hot all the way through.
20 min
Tips
- Resting the batter lets the flour absorb the milk and gives thinner, more tender pancakes.
- The first pancake is often a test. Adjust the heat and thin the batter with a splash of milk if it is too thick.
- Stack the cooked pancakes with baking paper between them so they do not stick.
Storing and freezing
Cool within 90 minutes and keep covered in the fridge for up to 3 days. Freeze unbaked rolls, well wrapped, for up to 2 months. Reheat until steaming hot all the way through, once only.
Questions
What are crespelle?
Crespelle are thin Italian pancakes, similar to French crepes, usually filled and baked with a sauce. They are popular in northern Italy, including Emilia Romagna.
Can I make the pancakes ahead?
Yes. Cook them up to 2 days ahead, stack with baking paper and keep covered in the fridge. Bring to room temperature before filling.
Can I make these gluten free?
Yes. Use a gluten free plain flour blend in the batter and a béchamel made with gluten free flour. Check every label, as the ragu is already gluten free.
More made with slow cooked ragu
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.