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

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