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Crespelle alla fiorentina are Tuscan crepes rolled around spinach and ricotta, then baked under a nutmeg béchamel until the top turns golden. Think of them as Italy’s answer to cannelloni, but with a thinner, more delicate wrapper than pasta sheets.
I learned to make these from a neighbor in Florence who insisted the crepe batter rest for at least 10 minutes before the first one hits the pan. Skip that step and the crepes tear when you try to roll them.
The filling is straightforward: wilted spinach, ricotta, parmesan, a scrape of nutmeg. The béchamel needs patience more than skill, you whisk it over low heat until it coats a spoon, about 5 to 6 minutes.
Bake everything at 200C/390F for 20 minutes until the top bubbles and browns at the edges. That’s the only cue you need.
Why You’ll Love This Recipe
- Uses basic pantry dairy and one bunch of spinach
- Crepes and filling can be made a day ahead
- Freezes well before or after baking
- Feels like cannelloni without rolling pasta sheets
Ingredient Notes
- Flour: Plain all-purpose flour gives the thinnest, most pliable crepes. Whole wheat works but the crepes turn denser and slightly nutty.
- Spinach: Fresh spinach wilts down fast and tastes cleaner, but frozen spinach (thawed and squeezed dry) works fine and saves time.
- Ricotta: Use whole-milk ricotta and drain it in a sieve for 10 minutes if it looks watery, otherwise the filling turns loose.
- Parmesan: Grate it fresh off the block. Pre-grated parmesan has anti-caking starch that keeps it from melting smoothly into the béchamel.
- Nutmeg: A few scrapes of whole nutmeg round out both the béchamel and the filling. Ground nutmeg works, use half the amount since it’s more concentrated.
Crespelle alla Fiorentina with Spinach and Ricotta
Ingredients
Method
- Whisk the flour, eggs, milk and a pinch of salt together until smooth, then stir in the melted butter.
- Rest the batter for 10 minutes at room temperature so the flour hydrates fully.
- Heat a lightly buttered 8-inch nonstick pan over medium heat.
- Pour in about 60 ml of batter, swirl to coat the pan thinly, and cook 1 to 2 minutes per side until pale gold with light brown spots.
- Stack the cooked crespelle on a plate with parchment between layers while you make the filling.
- Wilt the spinach in a dry pan over medium heat for 3 minutes, then cool and squeeze out excess water.
- Chop the spinach and mix with ricotta, 50 g parmesan, egg yolk, nutmeg, salt and pepper.
- Melt the butter in a saucepan over low heat, whisk in the flour, and cook 1 minute until pale and foamy.
- Add the milk gradually, whisking constantly, and cook 5 to 6 minutes until the sauce coats the back of a spoon.
- Season with nutmeg and salt.
- Heat the oven to 200C/390F.
- Spread a thin layer of béchamel across the bottom of a 9x13-inch baking dish.
- Spoon filling down the center of each crespella, roll it up, and arrange seam-side down in the dish.
- Pour the remaining béchamel over the top and scatter with the remaining 50 g parmesan.
- Bake for 20 minutes until golden and bubbling at the edges.
- Rest for 5 minutes before serving.
Notes
- Rest the crepe batter 10 minutes before cooking the first one
- Squeeze spinach bone-dry to keep the filling from weeping
- Whisk béchamel over low heat, never let it boil hard
- Bake until edges bubble and brown, about 20 minutes at 200C
Tips for Success
- Rest the crepe batter for at least 10 minutes so the flour hydrates and the crepes hold together when rolled.
- Squeeze wilted spinach dry in a clean towel, otherwise the filling turns watery and leaks out during baking.
- Whisk the béchamel constantly over low heat and add milk gradually to avoid lumps forming in the sauce.
- Use a well-seasoned 8-inch nonstick pan and wipe it with butter between crepes, not a fresh coat each time.
- Let the baked crespelle rest for 5 minutes before serving so the béchamel sets and slices hold shape.
Variations
- Swap ricotta for cottage cheese blended smooth if you want a lighter, tangier filling with less fat.
- Add a handful of sautéed mushrooms to the spinach filling for an earthier, more autumnal version of the dish.
- Use whole wheat flour for the crespelle batter for a nuttier crepe that pairs well with the béchamel.
Storage and Reheating
Store leftover crespelle alla fiorentina covered in the fridge for up to 3 days. Reheat individual portions in a 180C/350F oven for 12 to 15 minutes until the béchamel bubbles again, or microwave in 1-minute bursts if you’re short on time.
For the freezer, assemble the dish unbaked and wrap tightly, it keeps for up to 2 months. Bake straight from frozen at 190C/375F for 35 to 40 minutes, covering with foil for the first 20 minutes so the top doesn’t burn before the center heats through.
Cooked crepes on their own (unfilled) also freeze well stacked with parchment between layers, useful if you like to batch-cook the batter separately from the filling.
Serving Suggestions
Crespelle alla fiorentina is rich enough to serve as a main course with a simple green salad dressed in lemon and olive oil to cut through the béchamel. A side of roasted tomatoes adds acidity the dish needs.
For a Tuscan-style meal, start with a light broth-based soup and pour a crisp white like Vermentino alongside the crespelle. The wine’s acidity balances the cheese and cream.
Leftovers work well cut into smaller portions as a starter for a dinner party, since the layers hold their shape once rested.
FAQ
Why is my béchamel for crespelle alla fiorentina lumpy?
Lumpy béchamel usually means the milk went in too fast or too cold. Add milk gradually while whisking constantly over low heat, and let the flour and butter cook for a full minute first so the roux is smooth before any liquid joins it.
Can I use frozen spinach instead of fresh in crespelle alla fiorentina?
Yes, frozen spinach works well and saves the wilting step. Thaw it fully and squeeze it hard in a clean towel until no water drips out, otherwise the filling turns loose and the crespelle leak liquid onto the baking dish.
Can I make crespelle alla fiorentina ahead and freeze it?
Yes, assemble the dish unbaked, wrap it tightly, and freeze for up to 2 months. Bake straight from frozen at 190C/375F for 35 to 40 minutes, covering with foil for the first 20 minutes so the top doesn’t brown too fast before the center heats through.
What goes well with crespelle alla fiorentina for a full meal?
A simple green salad with lemon and olive oil cuts through the richness of the béchamel and ricotta filling. Roasted tomatoes add acidity too, and a glass of Vermentino or another crisp Italian white balances the cheese well.
Is crespelle alla fiorentina gluten free?
No, the standard crepe batter uses wheat flour, so it’s not gluten free as written. You can swap in a 1:1 gluten-free flour blend for the crepes, though the batter may need a touch more milk to reach the same thin, pourable consistency.
What’s the difference between crespelle alla fiorentina and cannelloni alla fiorentina?
Both use the same spinach and ricotta filling under béchamel, but crespelle uses thin egg crepes as the wrapper while cannelloni uses tube-shaped pasta. Crespelle bakes up more delicate and custardy at the edges, since the crepe absorbs less sauce than dried pasta.