Crespelle alla Fiorentina
Preparation time: 40 minutes
Cooking time: 20 minutes
Here’s one of my all-time favorite recipes: Crespelle alla Fiorentina! I consider it my signature dish. Amazingly, it turned out perfectly from the very first time I made it. Despite seeming complicated, it’s actually quite straightforward—and the best part is that you can prepare the filling, crepes, and béchamel ahead of time. When you’re ready to serve, all that’s left is to assemble and bake.
The first time I came across this recipe in one of those old books on Tuscan cuisine, I was hesitant to try it. But then I told myself: “You can’t call yourself a true Tuscan (and a native at that!) without knowing how to make Crespelle alla Fiorentina.” So I gathered my courage and went for it… and they turned out excellent! Ever since, I’ve never stopped making them. I usually prepare them for special lunches, but I’m sure the baking dish would come back empty even if I made them every day!
Crespelle have a delicate texture that makes the dish feel light, even though the filling is hearty—made with spinach, ricotta, and eggs. The topping is a simple béchamel sauce with tomato and a generous grating of Parmigiano Reggiano. A quick gratin in the oven, and you’ve got a showstopper!
Ingredients for 4 people
For the crepes:
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100 g flour
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2 eggs
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250 ml milk
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50 g butter
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Salt
For the filling:
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300 g spinach
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300 g ricotta
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1 egg
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Nutmeg
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Salt
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Pepper
For the sauce:
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50 g flour
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50 g butter
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500 ml milk
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3 tablespoons tomato sauce
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Nutmeg
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Salt
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Pepper
Method
Filling:
Boil the spinach, drain well, and chop finely. Place in a bowl, add the ricotta, egg, nutmeg, salt, and pepper. Mix until smooth.
Crespelle:
In a bowl, combine flour with eggs and salt. Gradually add milk and melted butter, whisking until smooth. Let the batter rest for about 30 minutes.
In a small non-stick pan, cook 8 crepes with a little melted butter. Fill each with the spinach mixture, fold in half, then again into quarters (like a handkerchief).
Béchamel sauce:
In a saucepan, melt the butter, then stir in the flour and cook over low heat for 3–4 minutes, whisking constantly. Add the milk (room temperature) little by little, stirring continuously. Bring to a boil, season with salt, pepper, and nutmeg, and cook on very low heat for about 10 minutes until thickened.
Assembly:
Preheat the oven to 180 °C (350 °F). Butter a baking dish, arrange the crespelle, cover with béchamel, and drizzle with tomato sauce. Sprinkle with Parmigiano Reggiano if desired.
Bake for about 20 minutes, until golden and bubbling. Let rest briefly before serving.
DAMARE BIANCO IGT TOSCANA
The perfect synthesis of Vermentino with the noble varietals Viognier and Sauvignon Blanc gives life to a wine of strong personality—fresh, mineral, and savory; a white wine suited to any occasion.
TASTING NOTES
The bouquet opens with floral notes of elderflower and gardenia, soon followed by the vivid fruit of yellow plum, Mediterranean citrus, and a gentle tropical hint of papaya and passion fruit. In the background, aromatic herbs emerge—sage, mint, and sun-warmed basil.
On the palate, it is lively, driven by precise acidity that leads to a pleasantly bitter finish. Before that, the wine entices with buttery, intense notes of yellow peach and white currant, interwoven with savory touches that provide tension and the crisp bite of grapefruit. Always fresh on the palate, yet deeply satisfying and fulfilling.