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Crespelle alla Fiorentina (Florentine Crepes)

Crespelle alla Fiorentina is a traditional Tuscan dish featuring delicate crepes filled with creamy spinach and ricotta, topped with a rich béchamel and tomato sauce. It's a versatile and elegant dish perfect for family gatherings or holiday meals.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 4 people
Course: Starter, Main Course
Cuisine: Italian (Tuscan)
Calories: 400
Ingredients Method Notes

Ingredients
  

Crepe Batter
  • 3 eggs
  • 3 tbsp flour
  • 300 ml milk
Spinach Filling
  • 400 g ricotta
  • 500 g spinach
  • 1 egg
  • 50 g grated Parmesan
  • Pinch of grated nutmeg
  • Salt and pepper to taste
Béchamel Sauce
  • 50 g butter
  • 60 g flour
  • 700 ml milk
  • Grated nutmeg salt, and pepper
Tomato Sauce
  • Olive oil
  • Garlic
  • Tomato passata

Method
 

Prepare the Crepe Batter:
  1. Whisk eggs and flour together until smooth, then gradually add milk while whisking to avoid lumps.
  2. Let the batter rest in the fridge for at least an hour.
Cook the Crepes:
  1. Heat a nonstick pan and lightly grease with olive oil. Pour in about ¼ cup of batter and rotate the pan to spread it thin.
  2. Cook for 2-3 minutes until edges are golden, then flip and cook for 1 more minute. Repeat until all batter is used.
Prepare the Spinach Filling:
  1. Blanch spinach in boiling salted water for 2-3 minutes, then drain and wring out excess water.
  2. Combine chopped spinach with ricotta, egg, Parmesan, nutmeg, salt, and pepper. Mix until well combined.
Make the Béchamel Sauce:
  1. Melt butter in a saucepan, then whisk in flour to make a roux. Gradually add warmed milk, whisking constantly.
  2. Simmer for 7-10 minutes until thickened, then season with salt, pepper, and nutmeg.
Prepare Tomato Sauce:
  1. Heat olive oil and sauté garlic until fragrant, then add tomato passata and simmer for 10 minutes. Season to taste.
Assemble the Dish:
  1. Preheat the oven to 375°F (190°C). Coat a baking dish with a layer of béchamel sauce.
  2. Place a crepe flat, add a spoonful of spinach filling, then fold and roll it up. Arrange the crepes seam-side down in the dish.
  3. Cover with remaining béchamel sauce, add tomato sauce on top, and sprinkle with grated cheese.
Bake the Crespelle:
  1. Bake for 20-25 minutes until golden and bubbly. Broil for 1-3 minutes for extra color. Let rest for 5 minutes before serving.

Notes

  • If you're using frozen spinach, make sure to thaw and squeeze out all excess moisture before using.
  • You can prepare the crepes, béchamel sauce, and filling ahead of time, which makes this dish ideal for stress-free entertaining.