Crespelle Fiorentine

Crespelle Fiorentine - Florentine Crepes
(Le pezzole della nonna - Grandmother's rags)

Servings: 4

 

 

For the crepes:

.300 ml (1 cup and 1/4) milk

.2 medium eggs

.160 gr (1 cup and 1/4) all purpose flour (or gluten free flour) 

.30 gr (2 tablespoons) of melted butter or two tablespoons of extra virgin olive oil

 

Tools

A bowl and a whisk for the crepe batter, a flat pan to shape and cook the crepes.

 

 

Instructions:

Melt the butter (in the microwave or in a pan on a low temperature. Make sure it does not fry).

In a large bowl whisk the eggs adding the butter (or the oil) and the milk.
Add a pinch of salt, the flour a little at a time and keep mixing with a whisk till you have a smooth batter.
(If the mixture has lumps, don’t panic, you can pass it through a narrow mesh colander).
Cover with plastic wrap and leave it to rest for about 30 min in your refrigerator.

Heat a non-stick pan of about 8 in. Grease the pan with a little piece of butter and pour one ladleful into the pan.
Quickly tilt and rotate the pan to spread the mixture over the entire surface. The batter thickens very quickly!

Cook one side on medium heat until  the edges are golden, about 1 minute. Flip your crepe with a spatula and cook the other side for less than 1 minute. Slide the crepe into the dish and keep preparing the others. You don't need to grease your pan each time. Lay the ready crepes on top of each other.

You will have about 6 pieces.

 

 

For the filling:

.300 gr (1 1/4 cup) ricotta cheese,
.300 gr (1 1/3 cup) steamed, squeezed and finely chopped spinach,
.Extra virgin olive oil, salt and pepper

 

Tools

A bowl, a fork to mix the filling together, a spatula to spread the filling.

Instructions: 

Put the ingredients together in a bowl and mix them well.

(Make sure your spinach is well cooked and soft, and make sure it's well squeezed and finely chopped before you mix it)

Now that we have the ingredients ready, we can prepare the crepes. Divide the mix of ricotta and spinach into parts and spread each of it all over on each of your crepes.

Roll your crepes, one by one and cut each of them into 4 diagonal pieces.

 

 

For the seasoning:
Salsa colla (Béchamel sauce)

.3 tablespoons of all purpose flour or cornstarch,

.1/2 lt (2 cups) of milk,

.40-45 gr. (3 tablespoons) of extra virgin olive oil, or 50 gr. (1/4 of a cup) butter

.A pinch of nutmeg, salt and pepper,

.Half a glass of extra milk in case the béchamel is too thick.

Tools

A pot (about 4 to 6 inches in diameter and equal high), a whisk and a spatula.

 

Instructions:

Pour the butter in a pot and let it melt on a low heat without frying, add the flour and whisk quickly to get a creamy batter.
Add a pinch of salt and a pinch of grated nutmeg.
Pour in the milk a little at a time as you continue to mix and return your pot to the heat.
Keep stirring until it thickens.
When ready, cover the surface of your béchamel with a plastic wrap to avoid a skin forming.

For the final topping:
. 3 tablespoons of grated parmesan cheese,
. A small/medium pan for the oven (about 8 by 12 inches)

 

Instructions:

In a baking pan pour the béchamel to cover the bottom. Place your diagonal pieces in the pan and cover with the rest of your béchamel and the grated parmesan cheese.
Heat the oven on 200 ° (400 F) for about 15 to 20 min and then another 5 to 10 extra minutes with the broiler to have a crispy surface.