This recipe perfectly reflects the centuries-old culinary exchange between France and Italy. The crespelle recall the French crêpes, the béchamel is a cornerstone of French technique, and the ragù firmly belongs to the Italian tradition.
During the Renaissance, the French court and the Medici family in Florence influenced one another profoundly: chefs, techniques and ingredients travelled between the two worlds, laying the foundations of a true early fusion cuisine.
These crespelle embody that meeting point — French elegance, Italian depth of flavor, and a comforting balance that still feels timeless.

Ingredients

For the sauce

• 200–250 g beef ragù
• 800 ml béchamel
• Grated Parmigiano Reggiano for the topping

For the crespelle (about 8)

• 2 eggs
• 65 g flour
• 165 g milk
• 33 g melted butter
• Pinch of salt

For the filling

• 300 g ricotta
• 80 g cooked ham, cut into strips
• 2 tablespoons grated Parmigiano Reggiano
• Nutmeg
• Salt and pepper

Directions

1. Prepare the batter
   Whisk the eggs in a bowl. In a separate bowl, combine the flour with the milk little by little until the mixture is smooth. Add the eggs, melted butter and salt.
   Let the batter rest for 30 minutes.
2. Cook the crespelle
   Lightly butter a nonstick pan and pour a ladle of batter, swirling to coat the surface.
   Cook for about 1 minute per side. You should get around 8 crespelle.
3. Prepare the filling
   Mix the ricotta, ham strips, Parmigiano, nutmeg, salt and pepper until creamy and well combined.
4. Fill and roll
   Spread some filling onto each crespella and roll it up like a cannelloni.
5. Assemble the dish
   Butter a baking dish and spread a thin layer of béchamel on the bottom.
   Arrange the crespelle in one layer, cover with the ragù, then add plenty of béchamel.
   Finish with Parmigiano and a light sprinkle of breadcrumbs.
6. Bake
   Bake at 180°C (370°F) for 25–30 minutes, until the top is golden and the sauce is bubbling.