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Total Time
55mins
Prep 15 mins
Cook 40 mins

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

Ingredients Nutrition

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.