Venetian-style Crespelle

Ingredients

In this adaptation of the original Italian dish, the crespelle are prepared in the style of Venetian cuisine. While the original recipe may use different fillings such as meat or vegetables, the Venetian version focuses on a spinach and ricotta filling. Additionally, the crespelle are traditionally served with a béchamel sauce in Venetian cuisine, adding a creamy element to the dish. We alse have the original recipe for Crespelle alla Fiorentina, so you can check it out.

• For the crespelle: For the crespelle:
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 cup (240ml) milk 1 cup (240ml) milk
• 2 large eggs 2 large eggs
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons butter, melted 2 tablespoons butter, melted
• For the filling: For the filling:
• 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
• 1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Salt and pepper to taste Salt and pepper to taste
• For the béchamel sauce: For the béchamel sauce:
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 1/2 cups (360ml) milk 1 1/2 cups (360ml) milk
• Salt and pepper to taste Salt and pepper to taste
• For garnish: For garnish:
• Grated Parmesan cheese Grated Parmesan cheese

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 32g, 6g
• Protein: 17g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, whisk together the flour, milk, eggs, salt, and melted butter until smooth. Let the batter rest for 30 minutes.
2. 2.
   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, swirling 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 an additional 1-2 minutes. Repeat with the remaining batter.
3. 3.
   In a separate bowl, combine the cooked and chopped spinach, ricotta cheese, grated Parmesan cheese, nutmeg, salt, and pepper. Mix well.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   Spoon a generous amount of the spinach and ricotta filling onto each crespelle and roll them up. Place the filled crespelle in a baking dish.
6. 6.
   To prepare the béchamel sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the milk, salt, and pepper. Cook, stirring constantly, until the sauce thickens.
7. 7.
   Pour the béchamel sauce over the filled crespelle in the baking dish. Sprinkle with grated Parmesan cheese.
8. 8.
   Bake in the preheated oven for 20-25 minutes until the crespelle are golden and the filling is heated through.
9. 9.
   Serve the Venetian-style crespelle warm, garnished with additional grated Parmesan cheese.

Treat your ingredients with care...

• Spinach — Make sure to cook the spinach until wilted and then chop it finely before adding it to the filling mixture.
• Ricotta cheese — Use fresh ricotta cheese for the best flavor and texture.
• Béchamel sauce — Whisk the sauce constantly while cooking to prevent lumps from forming.

Tips & Tricks

• If you prefer a crispier texture, you can broil the crespelle for a few minutes after baking.
• Experiment with different herbs and spices in the filling, such as basil or garlic, to add your own twist to the recipe.
• Serve the crespelle with a side of fresh salad for a complete meal.

Serving advice

Serve the Venetian-style crespelle as a main course accompanied by a side salad or roasted vegetables. They can also be served as an appetizer or a brunch dish.

Presentation advice

Arrange the crespelle on a serving platter, drizzle some extra béchamel sauce on top, and sprinkle with grated Parmesan cheese. Garnish with a sprig of fresh herbs for an elegant touch.