Crespelle alla Fiorentina

Try out these Florentine Crepes at home or come and learn how to cook them with us. Try the Ricotta and Spinach savoury version or add something sweet to turn the crepe into an indulgent dessert.

Crespelle alla Fiorentina - Crepes Florentine Style

Crepes
2 Eggs
100 g. of Flour, type 00
25 g. of Butter
250 ml of Milk
Salt

Beat the eggs with salt and a bit of milk, add sifted flour and mix together with a whisk, until you obtain a light batter without any lumps. Mix with melted butter and the rest of the milk and leave it in the fridge for at least 30 minutes, then mix the batter once again before making the crepes.

The Preparation of the Crepes

• Greasea non-stick frying pan with butter and put it on the stove
• When the pan is warm enough, pour the mix into the pan evenly, creating a thin layer
• Leave the mix in the pan until it begins to brown, and then flip the crepe to cook the other side until golden.
• Once finished, put the crepes on adsorbent paper and proceed with the others until the entire mix is used.

Filling
200 g. of Ricotta
200 g. of Spinach
2 Eggs
40 g. of Parmesan
Salt
Nutmeg
Pepper

Procedure:

• Prepare the crepes as the preceding recipe instructed.
• Clean the spinach, boil it and leave to cool, wring the spinach well and cut finely
• Combine the ricotta with the spinach, parmesan, eggs, salt, pepper and nutmeg
• Take the crepes, lay them out, and roll them, put them in a small bowl and cover with the Florentine mixture, top with a few tomatoes, warm them in the oven and brown for 10/15 minutes.

Translation by Susan D'Inverno