Crespelle alla Fiorentina

MY THREE SEASONS FOOD BLOG

Great for an Italian Christmas Meal!

Crespelle alla Fiorentina is a comforting dish of crepes stuffed with ricotta and spinach and topped with bechamel and marinara. They're the perfect starter course for a traditional Tuscan Christmas.

Ingredients:

Crepes, Spinach, Ricotta, Egg, Parm, Flour, Butter, Nutmeg, Milk, Olive oil, Tomato puree, Garlic, Basil

Warm olive oil and garlic in a pot. Add basil and tomato puree and simmer for 20-30 minutes.

STEP 1:

Whisk together melted butter and flour in a pot to create a roux. Gradually whisk in warm milk. Simmer 7-10 minutes, until thick enough to coat the back of a spoon.

STEP 2:

Boil and drain spinach. Squeeze out excess water and chop. Mix spinach with ricotta, egg and parmesan for filling.

STEP 3:

Fill each crepe with 2 1/2 to 3 tablespoons of filling and roll into a cylinder shape.

STEP 4:

Line baking dish with a thin layer of bechamel. Place filled crepes on top.

STEP 5:

Top crepes with bechamel. Dollop with tomato sauce and sprinkle over parmesan cheese. Bake in a 375F oven.

STEP 6:

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