Florentine Crepes

Submitted by Izzy Knight

"Rolls sold at little "niches" in Florentine market. This is an authentic and divine recipe."

 

• Ready In: 55mins
• Ingredients: 18
• Serves: 4

ingredients

• For the crepes

• 3⁄4 cup flour
• 2 eggs
• 1 cup milk
• 4 tablespoons unsalted butter, melted
• salt

• For the filling

• 11 ounces frozen spinach, defrosted
• 7 ounces fresh ricotta cheese
• 2 tablespoons freshly grated grana padano (parmigiano could be substituted, but it's not the same)
• 1 egg
• 1⁄8 teaspoon nutmeg
• salt
• fresh ground black pepper

• For the bechamel sauce

• 3 tablespoons flour
• 4 tablespoons butter
• 2 cups milk
• 4 tablespoons tomato puree
• salt
• fresh ground black pepper

directions

1. Make the crêpes: Mix the flour, eggs, and a pinch of salt.
2. Slowly pour in the milk and butter, while whisking.
3. Let stand for 30 minutes.
4. Heat a crêpe pan over medium-high heat.
5. Pour 3 tablespoons of batter into the pan and tip to cover the bottom.
6. When the top begins to solidify, flip with a heatproof spatula and cook the other side, about 30 seconds.
7. Prepare all the batter in this way.
8. Make the filling: Defrost the spinach and wring out all excess water.
9. Mix well with all of the other ingredients.
10. Make the béchamel sauce: Melt the butter in a pan and add the flour a little at a time, whisking constantly.
11. Cook for 2 minutes.
12. In another pan, heat the milk.
13. Add a pinch of salt to the flour and butter and slowly whisk in the boiling hot milk.
14. Cook over low heat for about 5 minutes.
15. Assemble the crêpes: Preheat the oven to 350 degrees.
16. Place a few spoonfuls of filling onto each crêpe and roll up.
17. Place the rolled crêpes into a nonstick baking dish and cover with the béchamel sauce.
18. Add the tomato sauce over the top.
19. Bake for 20 minutes.
20. Serve hot.