Crespelle alla Fiorentina Recipe | Visit Tuscany
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.
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
More Like This
Crespelle alla Fiorentina - Festitalia
festitalia.ca
CRESPELLE ALLA FIORENTINA – diademawine
diadema-wine.com
Crespelle alla Marinara | Italian Food Forever | USA
pomi.us.com
Crespelle (crepes) cannelloni pasta
giallozafferano.com
Crespelle alla Marinara | Italian Food Forever | Pomi Italia
pomionline.it
Crêpes Florentine
rouxbe.com
Cannelloni Crepes | Saputo Foodservice
saputofoodservice.ca
Crepes with Ricotta: Crespelle al Formaggio Recipe | Say Mmm
saymmm.com