Here is one of my absolute favorite recipes: Crespelle alla Fiorentina! I consider it my signature dish! They turned out great the very first time I made them… It’s a smart recipe that might seem difficult, but really isn’t at all. You can even prepare the filling, crepes, and béchamel sauce in advance, so when the time comes, all you have to do is assemble them and pop them in the oven.
The first time I came across this recipe was in one of those classic books about Tuscan cuisine. I was intimidated at first. Then I told myself… you can’t call yourself a true Tuscan (especially being born here!) without knowing how to cook Crespelle alla Fiorentina! So I gathered my courage and went for it… and they came out amazing! Since then, I’ve never stopped making them. I usually prepare them for special lunches, but I’m pretty sure the baking dish would come back empty even if I served them every single day!
The crepes have a delicate texture that makes this dish feel light, even though the filling is quite rich—made with spinach, ricotta, and eggs. The topping is nothing more than a simple béchamel sauce with tomato and a generous sprinkle of Parmigiano Reggiano. A final gratin in the oven and the show is ready to begin!
Ingredients for 4 people
For the crepes:
-
100 g flour
-
2 eggs
-
250 ml milk
-
50 g butter
-
salt
For the filling:
-
300 g spinach
-
300 g ricotta cheese
-
1 egg
-
nutmeg
-
salt
-
pepper
For the sauce:
-
50 g flour
-
50 g butter
-
0.5 L milk
-
3 tablespoons tomato sauce
-
nutmeg
-
salt
-
pepper
Instructions
-
Boil the spinach, squeeze out the excess water, and chop finely. Place in a mixing bowl and add all the other filling ingredients. Mix thoroughly.
-
For the crepe batter: combine the flour with the eggs and a pinch of salt. Gradually add the milk and the melted butter, mixing well. Let the batter rest for about 30 minutes.
-
In a non-stick pan, cook 8 crepes using a bit of melted butter.
-
Fill each crepe with the spinach and ricotta mixture, fold in half, then fold again into a triangle shape.
-
To make the béchamel: melt the butter in a saucepan, add the flour, and stir over low heat with a whisk for 3–4 minutes.
-
Gradually add the room-temperature milk while whisking constantly. Bring to a boil, stirring occasionally. Season with a pinch of salt, pepper, and freshly grated nutmeg. Once it boils, simmer on very low heat for about 10 minutes.
-
Butter a baking dish, arrange the filled crepes, cover with the béchamel sauce, and top with a few spoonfuls of tomato sauce.
-
Bake in a preheated oven at 180°C (350°F) for about 20 minutes until nicely gratinéed.