This Homemade Crespelle alla Fiorentina (crepes) is a recipe with a delicious flavor, excellent to enjoy both in winter and summer. Prepared with a filling made of ricotta and fresh spinach, topped with a delicious bechamel sauce and a simple tomato sauce. The name crespelle takes us back to a typical Tuscan term (crespo), which means wrinkled, due to the folds that the crepes take on when cooked. Another fact about this recipe is that people would call them grandmother’s pieces due to the triangular shape that was given to the crepes and the central part that swelled due to the filling. This was reminiscent of the heads of grandmothers who always wore the “pezzola” in capo, or handkerchief on their heads. Buon Appetito!
Make 6-8 servings (24 crespelle, or crepes, depending on the size of the skillet you use)
Ingredients for the Crespelle (crepes):
– 14.10 oz (400 grams) All-purpose flour (sifted)
– 4 large eggs
– 16.90 oz (500 ml) whole milk, cold
– 3.55 oz (100 grams) unsalted butter, melted
– Pinch of salt
Ingredients for the filling:
– 21.16 oz (600 grams) fresh spinach (cooked and drained)
– 21.16 oz (600 grams) fresh whole ricotta
– 3.50 oz (100 grams) freshly grated Parmesan cheese (+ more for adding to the top before baking in the oven)
– Salt, freshly grated black pepper, and freshly grated nutmeg to taste
Ingredients for the tomato sauce:
– 2 cups (450 grams) fresh tomato puree
– 1 large onion (finely chopped)
– 2 garlic cloves
– Salt and freshly grated black pepper to taste
– Basil leaves
– Extra virgin olive oil
Ingredients for Bechamel sauce:
– 2.12 oz (60 grams) unsalted butter
– 2.12 oz (60 grams) all-purpose flour, sifted
– 33.8 oz (1 liter) warm whole milk
– Salt, freshly grated black pepper, freshly grated nutmeg to taste