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The Florentine crepes are a traditional first course, a bit developed to prepare but certainly satisfying


le crespelle alla fiorentina

For the crepes:
90 gr. plain flour
3 eggs
1 ½ glasses of milk
1 knob of butter
a pinch of salt
For the filling: 
600 gr. spinach
300 gr. ricotta cheese
1 egg.grated parmigiano
3-4 tblsp tomato sauce
salt and pepper. 
For the béchamel:
50 gr. plain flour
50 gr. butter
½ litre milk
salt and pepper
Boil the spinach in lightly salted water, drain an chop finely. Add the ricotta, the egg and 3-4 tbsps grated parmigiano, a little nutmeg and salt and pepper to taste. Prepare the batter for the crêpes by mixing the eggs with the flour and the melted butter. Then prepare the béchamel by melting the butter in a saucepan, slowly sieving in the flour and then adding the warm milk stirring continuously to prevent lumps. Add salt, pepper and nutmeg to taste and cook over a slow flame until the sauce is thick enough. Grease a shallow oven tin and bake the crêpes thin. Lay the spinach and ricotta filling on to the crepes and roll them up then place the rolled crepes into a greased oven dish, cover with béchamel garnish with a little tomato sauce and butter curls and gratin in the oven for 15-20 minutes.

Published: 27/10/2014

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