Recipe
Crespelle alla Fiorentina
Savory Spinach and Ricotta Pancakes
4.3 out of 5
Indulge in the flavors of Italy with this delightful recipe for Crespelle alla Fiorentina. These savory spinach and ricotta pancakes are a traditional dish from the heart of Italian cuisine.
Metadata
Preparation time
30 minutes
Cooking time
25 minutes
Total time
55 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Nut-free, Soy-free, Peanut-free, Shellfish-free
Allergens
Milk, Eggs, Wheat
Not suitable for
Vegan, Gluten-free, Dairy-free, Egg-free, Paleo
Ingredients
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1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
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1 1/4 cups (300ml) milk 1 1/4 cups (300ml) milk
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2 large eggs 2 large eggs
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1/4 teaspoon salt 1/4 teaspoon salt
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1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
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2 cups (200g) fresh spinach, cooked and chopped 2 cups (200g) fresh spinach, cooked and chopped
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1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
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1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
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2 cups (470ml) milk, for the béchamel sauce 2 cups (470ml) milk, for the béchamel sauce
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4 tablespoons (60g) unsalted butter, for the béchamel sauce 4 tablespoons (60g) unsalted butter, for the béchamel sauce
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1/4 cup (30g) all-purpose flour, for the béchamel sauce 1/4 cup (30g) all-purpose flour, for the béchamel sauce
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Salt and pepper, to taste Salt and pepper, to taste
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Freshly grated nutmeg, for garnish Freshly grated nutmeg, for garnish
Nutrition
- Calories (kcal / KJ): 345 kcal / 1444 KJ
- Fat (total, saturated): 18g, 10g
- Carbohydrates (total, sugars): 29g, 7g
- Protein: 16g
- Fiber: 2g
- Salt: 1.2g
Preparation
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1.In a mixing bowl, whisk together the flour, milk, eggs, salt, and nutmeg until smooth. Let the batter rest for 30 minutes.
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2.In a separate bowl, combine the cooked spinach, ricotta cheese, and grated Parmesan cheese. Season with salt and pepper to taste.
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3.Preheat the oven to 180°C (350°F).
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4.Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour a ladleful of the batter into the skillet and swirl it around to evenly coat the bottom. Cook for about 1-2 minutes until the edges start to lift. Flip the crespelle and cook for another 1-2 minutes. Repeat with the remaining batter.
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5.Spread a spoonful of the spinach and ricotta mixture onto each crespelle and roll them up. Place the rolled crespelle in a baking dish.
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6.In a saucepan, melt the butter for the béchamel sauce over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the milk and continue cooking until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg.
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7.Pour the béchamel sauce over the rolled crespelle, ensuring they are fully covered. Sprinkle some grated Parmesan cheese on top.
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8.Bake in the preheated oven for 20-25 minutes until the crespelle are golden and the sauce is bubbling.
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9.Remove from the oven and let it cool for a few minutes. Garnish with freshly grated nutmeg before serving.
Treat your ingredients with care...
- Spinach — Make sure to thoroughly cook and drain the spinach before incorporating it into the filling to remove excess moisture.
- Ricotta cheese — Opt for a high-quality ricotta cheese to ensure a creamy and smooth texture in the filling.
- Béchamel sauce — Whisk the milk into the flour gradually to avoid lumps and ensure a smooth sauce.
Tips & Tricks
- If you prefer a crispier texture, you can broil the crespelle for a few minutes after baking.
- Feel free to add a sprinkle of grated Parmesan cheese on top of the crespelle before rolling them up for an extra burst of flavor.
- Serve the crespelle with a side of fresh salad or roasted vegetables for a complete meal.
- You can make the crespelle batter in advance and refrigerate it for up to 24 hours before cooking.
- Leftover crespelle can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Serving advice
Serve the Crespelle alla Fiorentina warm, garnished with a sprinkle of freshly grated nutmeg. Pair it with a side salad or roasted vegetables for a well-rounded meal.
Presentation advice
For an elegant presentation, arrange the rolled crespelle on a serving platter and drizzle the béchamel sauce over them. Sprinkle some grated Parmesan cheese and a pinch of nutmeg on top for a finishing touch.
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