Crespelle alla Fiorentina Recipe
The Italian cousin of the French crêpes, are first stuffed with a spinach and ricotta filling, then either rolled like a cannelloni or folded as a handkerchief.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.visittuscany.com.
Cooking tools:
- Kitchen scale
- Nonstick skillet
- Baking dish
- Saucepan
- Grater
- Mixing bowl
- Whisk
- Fork
- Spatula
- Plate
- Plastic wrap
- Paper towel
- Cutting board
- Chef's knife
- Measuring spoon
- Stove
- Oven
- Refrigerator
Ingredients
- 3 eggs
- 3 heaping tablespoons of plain flour
- 1 pinch of salt
- 300 ml of whole milk
- 400 g of cooked spinach
- 400 g of fresh ricotta
- 30 g of grated Parmigiano Reggiano
- Grated nutmeg
- 1 egg
- 50 g of butter
- 60 g of plain flour
- 700 ml of whole milk
- Grated Parmigiano Reggiano
- Tomato purée
- Extra virgin olive oil
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