Crespelle alla Fiorentina

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 1/4 cups (300ml) milk 1 1/4 cups (300ml) milk
• 2 large eggs 2 large eggs
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• 2 cups (200g) fresh spinach, cooked and chopped 2 cups (200g) fresh spinach, cooked and chopped
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 cups (470ml) milk, for the béchamel sauce 2 cups (470ml) milk, for the béchamel sauce
• 4 tablespoons (60g) unsalted butter, for the béchamel sauce 4 tablespoons (60g) unsalted butter, for the béchamel sauce
• 1/4 cup (30g) all-purpose flour, for the béchamel sauce 1/4 cup (30g) all-purpose flour, for the béchamel sauce
• Salt and pepper, to taste Salt and pepper, to taste
• 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

1. 1.
   In a mixing bowl, whisk together the flour, milk, eggs, salt, and nutmeg until smooth. Let the batter rest for 30 minutes.
2. 2.
   In a separate bowl, combine the cooked spinach, ricotta cheese, and grated Parmesan cheese. Season with salt and pepper to taste.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 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.
5. 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.
6. 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.
7. 7.
   Pour the béchamel sauce over the rolled crespelle, ensuring they are fully covered. Sprinkle some grated Parmesan cheese on top.
8. 8.
   Bake in the preheated oven for 20-25 minutes until the crespelle are golden and the sauce is bubbling.
9. 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.