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#Crespelle alla Fiorentina

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Course Main Course, Side Dish
Cuisine Italian

Equipment

  • Mixing bowl, frying pan, baking dish, whisk, spatula, oven

Ingredients
  

  • For the Crespelle Crepes
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 ½ cups milk
  • 1 tablespoon melted butter
  • A pinch of salt
  • For the Filling
  • 1 cup ricotta cheese
  • 1 cup cooked spinach fresh or frozen
  • ½ cup grated Parmesan cheese
  • 1 egg
  • Salt and pepper to taste
  • A pinch of nutmeg optional
  • For the Sauce
  • 1 cup béchamel sauce homemade or store-bought
  • ½ cup grated Parmesan cheese
  • 1 tablespoon butter for greasing

Instructions
 

  • Step 1: Make the Crespelle (Crepes)
  • Mix the Ingredients: In a mixing bowl, combine the flour, eggs, milk, melted butter, and salt. Whisk until you have a smooth batter. Let it rest for about 10 minutes. This helps the gluten relax for tender crepes.
  • Cook the Crepes: Heat a non-stick frying pan over medium heat. Grease it lightly with a bit of butter. Pour in about ¼ cup of the batter, swirling to cover the base. Cook for 1-2 minutes until the edges lift, then flip and cook for another minute. Repeat until all batter is used, stacking the crepes on a plate.
  • Step 2: Prepare the Filling
  • Mix Filling Ingredients: In a bowl, combine the ricotta, cooked spinach (squeezed dry if using frozen), grated Parmesan, egg, salt, pepper, and nutmeg. Mix until well combined.
  • Step 3: Assemble the Crespelle
  • Fill the Crepes: Take a crepe, add a generous spoonful of the filling, and fold it into quarters. Repeat with all crepes.
  • Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Grease a baking dish with butter. Spread a thin layer of béchamel sauce on the bottom.
  • Layer the Crespelle: Place the folded crepes in the baking dish. Pour the remaining béchamel sauce over the top and sprinkle with additional Parmesan cheese.
  • Step 4: Bake
  • Bake: Place the dish in the oven and bake for about 20-25 minutes, or until bubbly and golden.
  • Step 5: Serve
  • Cool and Serve: Allow the dish to cool for a few minutes before serving. This will help the layers set slightly.
  • Variations
  • Vegetarian Option: Keep the recipe as is; it’s already vegetarian!
  • Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
  • Dairy-Free: Use almond or soy milk for the crepes and a dairy-free ricotta alternative.
  • Add Proteins: Mix in cooked chicken or ham with the filling for a heartier dish.