Crespelle alla Fiorintina

Total Time:
1 hr 40 min
Prep:
10 min
Inactive:
30 min
Cook:
1 hr

Yield:
8 first-course servings
Level:
Intermediate

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
  • 3/4 cup finely grated Parmesan
  • 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
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 to yield 8 crepes

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, nutmeg, and stir to thoroughly combine. Set aside. Assembly: Preheat the oven to 375 degrees F. Lightly butter a 11/2 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 bechamel 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.

To finish: Pour the bechamel over the crepes, drizzle with butter, and bake for 20 minutes, until lightly browned on top. Serve hot, with a little tomato sauce spooned over the top of each serving.


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