A beloved Tuscan dish, Crespelle alla Fiorentina combines delicate crepes with a hearty spinach and ricotta filling.
Crespelle alla Fiorentina | Easy Spinach and Ricotta Crepes
EQUIPMENT (PAID LINKS)
Ingredients
- 1 cup + 2 tablespoons flour
- ¾ cup whole milk
- 2 eggs
- 3 ½ tablespoons butter
- Salt to taste
- 5 ¼ cups spinach
- 1 cup ricotta cheese
- ⅓ cup grated Parmigiano Reggiano
- 1 egg
- Nutmeg to taste
- Black pepper to taste
- 2 cups béchamel sauce
- 4 tablespoons ready-made tomato sauce
- Extra Parmigiano Reggiano for sprinkling
Instructions
- Make Crepes: Mix eggs, milk, and melted butter. Whisk in flour and salt until smooth. Let batter rest in the fridge for an hour. Then cook in a buttered skillet to make thin, 8-inch crepes.1 cup + 2 tablespoons flour, ¾ cup whole milk, 2 eggs, 3 ½ tablespoons butter, Salt to taste
- Prepare Filling: Roughly chop boiled and drained spinach. Mix with drained ricotta, one egg, grated Parmigiano, a sprinkle of fresh nutmeg, freshly ground pepper, and salt.5 ¼ cups spinach, 1 cup ricotta cheese, ⅓ cup grated Parmigiano Reggiano, 1 egg, Nutmeg to taste, Black pepper to taste
- Assemble and Cook: Fill each crepe with about 2 tablespoons of spinach mixture, fold sides inward. Place filled crepes in a béchamel-lined baking dish. Cover with more béchamel, dollops of tomato sauce, and sprinkle generously with Parmigiano. Bake at 350°F (180°C) for 15-20 minutes until golden.2 cups béchamel sauce, 4 tablespoons ready-made tomato sauce, Extra Parmigiano Reggiano for sprinkling
Notes
- Prepare crepes earlier in the day and refrigerate or freeze for later use.
- If allergic to tomato, it can be omitted.
- For storage, keep in an airtight container in the fridge for up to 24 hours.
Florentine Crepes: A Yummy Dish from Florence
Have you ever tried Florentine Crepes? They’re a must-try if you’re in Florence! Known as Crespelle alla Fiorentina in Italian, these tasty crepes are filled with spinach and ricotta cheese. They’re a favorite for special times like Christmas but are great any time of the year.
For more about traditional dishes from Florence, check out this page.
The word “crespelle” comes from “crespo,” which means “curly” or “wavy.” It describes the small folds that form on these crepes as they cook.
Imagine biting into these thin, delicate crepes. Inside, there’s a smooth mix of spinach and ricotta cheese, and sometimes a sprinkle of nutmeg. When they’re baked just right, they turn golden and a bit crispy on the outside. But inside, they stay moist and full of flavor.
