Crespelle Alla Fiorentina: Tuscan Spinach and Ricotta Crepes

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

1. In a mixing bowl, whisk together the flour, milk, eggs, salt, and pepper to make the crepe batter. Let it rest for 15 minutes.
2. Heat a non-stick skillet over medium heat and melt a small amount of butter.
3. Pour a ladleful of the crepe batter into the skillet and swirl it around to evenly coat the bottom.
4. 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.
5. In a separate bowl, mix together the cooked and chopped spinach, ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper.
6. Place a spoonful of the spinach and ricotta mixture onto each crepe and roll it up.
7. Preheat the oven to 375°F (190°C).
8. Spread a thin layer of bechamel sauce on the bottom of a baking dish.
9. Place the rolled crepes in the baking dish and top with the remaining bechamel sauce.
10. Sprinkle grated Parmesan cheese on top.
11. Bake for 20-25 minutes, or until the crepes are heated through and the cheese is melted and golden.
12. Serve hot and enjoy!