Crespelle alla Fiorentina

Crespelle alla Fiorentina is a typical Florentine dish. Béchamel sauce is topped to these crepes stuffed with spinach and ricotta and then folded like a handkerchief. A definite crowd pleaser!

Recipe Courtesy of Juls’ Kitchen


Ingredients for the crespelle

  • 3 eggs
  • 3 heaping tablespoons of plain flour
  • 1 pinch of salt
  • 300 ml of whole milk

Ingredients for the filling

  • 400 g of cooked spinach
  • 400 g of fresh ricotta
  • 30 g of grated Parmigiano Reggiano
  • 1 pinch of salt
  • Grated nutmeg
  • 1 egg

Ingredients for the béchamel sauce

  • 50 g of butter
  • 60 g of plain flour
  • 700 ml of whole milk
  • 1 pinch of salt
  • Grated nutmeg

Ingredients to finish the dish

  • Grated Parmigiano Reggiano
  • Tomato purée
  • Extra virgin olive oil 

For a printable version of the recipe with instructions, click here

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