Crespelle alla Fiorentina

Name: Crespelle alla Fiorentina (Spinach crepes)
Cuisine: Italian
Ingredients: oil; 14 oz/400 g ricotta; 2 wineglasses milk; salt; 3½ oz/90 g plain white flour; 3 eggs, beaten; 3 oz/75 g butter; 3 oz/75 g flour plain white; salt & pepper; 1¼ pt/¾ ltr milk; 1 egg, beaten; 1 lb 6 oz/600 g fresh spinach; freshly ground black pepper; ½ tsp nutmeg; 3 tbsp grated pecorino or parmesan cheese; 5 tbsp of a homemade tomato sauce (as a garnish) or 3 very tasty tomatoes, peeled, seeded & finely chopped; salt & pepper; 3 tbsp grated pecorino or parmesan cheese; 5 tbsp of a homemade tomato sauce (as a garnish) or 3 very tasty tomatoes, peeled, seeded & finely chopped

Spinach crepes

Preparation info

Difficulty
Medium

Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

About

This dish is of questionable Tuscan origin, but Beppe the chef makes crepes with such verve and expertise it would be a pity to leave them out. You can toss the pancakes if you do not possess the asbestos fingertips needed to turn them by hand as Beppe does.

Ingredients

For the Batter

3½ oz/90 g plain white flour
3 eggs, beaten
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Europe
Italy
Breakfast
Vegetarian
Tuscany
Mediterranean

Method

To make the filling, trim & clean spinach, remove any tough stalks and cook covered, in a little water until tender. Drain well through a fine-mesh sieve or strainer, pressing with the back of a wooden spoon to get out all the water. Chop very finely and mix with the other ingredients.

To make the sauce, melt the butter in a pan, add the flour and once blended with the fat cook for