Crespelle alla Fiorentina

Crespelle alla Fiorentina is a typical Florentine dish. Béchamel sauce is topped to these crepes stuffed with spinach and ricotta and then folded like a handkerchief. A definite crowd pleaser!

Recipe Courtesy of Juls’ Kitchen

Ingredients

Ingredients for the crespelle

• 3 eggs

• 3 heaping tablespoons of plain flour

• 1 pinch of salt

• 300 ml of whole milk

Ingredients for the filling

• 400 g of cooked spinach

• 400 g of fresh ricotta

• 30 g of grated Parmigiano Reggiano

• 1 pinch of salt

• Grated nutmeg

• 1 egg

Ingredients for the béchamel sauce

• 50 g of butter

• 60 g of plain flour

• 700 ml of whole milk

• 1 pinch of salt

• Grated nutmeg

Ingredients to finish the dish

• Grated Parmigiano Reggiano

• Tomato purée

• Extra virgin olive oil