Ravello-style stuffed pancakes

Ravello-style stuffed pancakes

Crespelle ravellesi

The Amalfi Coast
two 20 × 35 cm lasagne dishes
Helen Cathcart

This is pure comfort food; spirals of pancakes are filled with ham, sausage meat, smoked cheese and ricotta, then cut in half and baked until piping hot. This is traditionally served as a starter in Ravello but I think it is filling enough for a main course. Italian sausages do not contain bread or rusk – if they are unavailable try to use gluten-free or coarse-cut artisan sausages instead. For a vegetarian alternative substitute cooked spinach for the meats.

An Italian lady showed me a trick for frying pancakes: cut a small potato in half and spear the rounded side with a fork. Dip the flat side into sunflower oil in a small bowl and use it to wipe a thin layer of oil around the frying pan. Works brilliantly!

This recipe serves 12 as when I make this I prepare two dishes: one for now and one for the freezer. If freezing, allow to defrost in the fridge overnight then bake in the oven.

For the filling


Quantity Ingredient
2 tablespoons extra-virgin olive oil
1 white onion, finely chopped
salt and freshly ground black pepper
400g good-quality sausages
75ml white wine
400g ricotta
100g cooked ham
75g parmesan or grana padano, finely grated
200g mozzarella or smoked scamorza, chopped into 1 cm cubes
2 large eggs

For the pancakes

Quantity Ingredient
4 eggs
200g ‘00’ or plain flour
2 tablespoons olive oil
1 teaspoon salt
400ml whole milk
sunflower oil, for frying


  1. Start by making the filling. Heat the oil in a large non-stick frying pan and fry the onion over a medium heat for 5–7 minutes, until soft. Add a twist of black pepper. (Add a little salt later if necessary if the sausages are not too salty.)
  2. Cut open the sausages and remove the meat. Crumble the sausage meat into the pan and break it up with a wooden spoon. Cook until browned. Pour in the wine and leave it to reduce for a few minutes. Remove the pan from the heat and spread the meat onto a large plate or tray to cool, then mix in the rest of the filling ingredients.
  3. Meanwhile, make the pancakes. In a bowl, whisk the eggs and flour together and gradually add the remaining ingredients, using an electric whisk or hand-held blender to obtain a very smooth batter. Heat a little sunflower oil in a 25 cm non-stick frying pan and use 5 tablespoons of batter per pancake (you should get 12 pancakes out of the batter). Fry the pancakes, flipping them over when one side is browned and stack them on a plate as you make them.
  4. Lay them out and spread 100 g filling over each one, leaving a 2 cm edge all round. Roll them up and cut in half. Generously butter the lasagne dishes and stand each spiral up with the cut side upwards, squashing them down slightly to make them stay upright.
  5. Bake for 20–25 minutes, or until golden brown and crisp on top. Remove from the oven and allow to stand for about 10 minutes, or they will be too hot to eat. If you are having these as a main course, try them with sautéed broccoli, chard leaves or spinach.
The AmalfiCoast
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