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Crespelle Alla Fiorentina: Tuscan Spinach and Ricotta Crepes
Embrace the rich culinary heritage of Italy with this delightful Crespelle Alla Fiorentina recipe. This beloved Tuscan dish features tender, homemade crepes enveloping a creamy filling of spinach and ricotta, all topped off with a luxurious bechamel sauce and a generous sprinkling of Parmesan cheese. It's a true Italian comfort food, perfect for a family dinner or a special occasion.
Servings: 4
Ingredients
- All-purpose flour
- 1 cup
- Eggs
- 2
- Milk
- 1 cup
- Salt
- 1 teaspoon
- Black pepper
- 1/2 teaspoon
- Butter
- 2 tablespoons
- Spinach
- 2 cups, cooked and chopped
- Ricotta cheese
- 1 cup
- Parmesan cheese
- 1/2 cup, plus extra for sprinkling
- Nutmeg
- 1/4 teaspoon
- Bechamel sauce
- 2 cups
Instructions
- In a mixing bowl, whisk together the flour, milk, eggs, salt, and pepper to make the crepe batter. Let it rest for 15 minutes.
- Heat a non-stick skillet over medium heat and melt a small amount of butter.
- Pour a ladleful of the crepe batter into the skillet and swirl it around to evenly coat the bottom.
- Cook the crepe for about 1-2 minutes until the edges start to brown, then flip it over and cook for another 1-2 minutes. Repeat with the remaining batter to make 8 crepes.
- In a separate bowl, mix together the cooked and chopped spinach, ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper.
- Place a spoonful of the spinach and ricotta mixture onto each crepe and roll it up.
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of bechamel sauce on the bottom of a baking dish.
- Place the rolled crepes in the baking dish and top with the remaining bechamel sauce.
- Sprinkle grated Parmesan cheese on top.
- Bake for 20-25 minutes, or until the crepes are heated through and the cheese is melted and golden.
- Serve hot and enjoy!
Dietary Information
Servings: 4 • Dish Type: Main Course • Prep Time: 30 minutes • Cook Time: 30 minutes • Calories: 450 • Fat: 20g • Carbs: 35g • Protein: 25g • Sodium: 500mg • Sugar: 6g
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