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
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
