Crespelle Alla Fiorintina
By á-174942
Ingredients
- FOR THE CRESPELLE BATTER:
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 tablespoon melted unsalted butter
- 1/2 cup whole milk plus
- 2 tablespoons whole milk
- FOR THE FILLING:
- 1 pound fresh spinach washed, stemmed, and steamed
- 1/2 pound ricotta
- 3/4 cup finely-grated Parmesan
- 2 large eggs lightly beaten
- 3/4 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 1 pinch freshly-grated nutmeg
- FOR THE BECHAMEL:
- 4 tablespoons butter
- 6 tablespoons flour
- 1 3/4 cups milk
- 1 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 1 pinch freshly-grated nutmeg
- TO FINISH:
- 2 tablespoons melted unsalted butter more or less
- 1 cup prepared tomato sauce
Details
Servings 8
Preparation
Step 1
For The Crepes: In a bowl whisk together all the ingredients to form a smooth, thin batter. Refrigerate for at least 30 minutes before proceeding.
Heat a small skillet or crepe pan and when hot, brush lightly with butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook the second side until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely to keep warm. Repeat with remaining batter to yield 8 crepes
For The Filling: Squeeze the spinach to extract any remaining moisture, then coarsely chop to yield about 1 cup. In a bowl, combine the spinach, ricotta, Parmesan, eggs, salt, pepper, nutmeg, and stir to thoroughly combine. Set aside.
Assembly: Preheat the oven to 375 degrees. Lightly butter a 1 1/2-quart casserole dish.
Divide the spinach filling evenly among the crepes (using about 1/3 cup filling for each). Roll the crepes up around the filling and place in the buttered dish. Set aside while preparing the sauce.
For The Bechamel Sauce: In a saucepan, melt the butter. Whisk in the flour until smooth and continue to cook for 3 minutes, being careful not to brown. Slowly whisk in the cold milk, and cook, stirring, until the sauce comes to a boil and thickens, about 2 minutes. Continue cooking until the floury taste is gone, about 5 minutes. Remove from the heat and season with salt, pepper, and nutmeg.
To Finish: Pour the bechamel over the crepes, drizzle with butter, and bake for 20 minutes, until lightly browned on top. Serve hot, with a little tomato sauce spooned over the top of each serving.
This recipe yields 8 first-course servings.
Review this recipe