Crespelle alla Fiorentina | Easy Spinach and Ricotta Crepes
Florentine Crepes are a delightful blend of spinach, ricotta, and Parmesan wrapped in light crepes, topped with béchamel and tomato sauce, and baked to perfection.
Servings: 4
Equipment
- Knife
- Skillet
- Mixing bowl
- Whisk
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.
