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Recipe

Crespelle Alla Fiorintina

  • Yield: 8 crepes

Ingredients

  • FOR THE CRESPELLE BATTER:
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 tablespoon melted unsalted butter
  • 1/2 cup plus 2 tablespoons whole milk
  • FOR THE FILLING:
  • 1 pound fresh spinach, washed, stems removed, and steamed
  • 1/2 pound ricotta cheese
  • 3/4 cup finely grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Pinch freshly grated nutmeg
  • FOR THE BECHAMEL:
  • 4 tablespoons butter
  • 6 tablespoons flour
  • 1 3/4 cups milk
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Pinch freshly grated nutmeg
  • TO FINISH:
  • About 2 tablespoons melted unsalted butter
  • 1 cup prepared tomato sauce (such as Marinara)

Directions

  • For the crepes: In a bowl whisk together all the ingredients to form a smooth, thin batter. Refrigerate for at least 30 minutes before proceeding.
  • Heat a small skillet or crepe pan and when hot, brush lightly with butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook the second side until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely to keep warm. Repeat with remaining batter.
  • For the filling: Squeeze the spinach to extract any remaining moisture, then coarsely chop to yield about 1 cup. In a bowl combine the spinach, ricotta, Parmesan, eggs, salt, pepper and nutmeg, and stir to thoroughly combine. Set aside.
  • Yield: 2 1/2 cups
  • Assembly: Preheat the oven to 375°F. Lightly butter a 1 1/2 quart casserole dish.
  • Divide the spinach filling evenly among the crepes (using about 1/3 cup filling for each). Roll the crepes up around the filling and place in the buttered dish. Set aside while preparing the sauce.
  • For the béchamel sauce: In a saucepan melt the butter. Whisk in the flour until smooth and continue to cook for 3 minutes, being careful not to brown. Slowly whisk in the cold milk, and cook, stirring, until the sauce comes to a boil and thickens, about 2 minutes. Continue cooking until the floury taste is gone, about 5 minutes. Remove from the heat and season with salt, pepper and nutmeg.
  • Yield: 2 cups
  • To finish: Pour the béchamel over the crepes and bake for 20 minutes, until lightly browned on top. Serve hot, with a little tomato sauce spooned over the top of each serving.
  • Yield: 8 first-course servings