Florentine crepes are a very tasty dish, typical of the Easter period in Tuscany.
They are mainly served as a first course, but can be used as main dish as well, depending on your own personal taste. Follow the simple step by step recipe today that we suggest and prepare some tasty crepes, and surprise your family and friends:
150 gr. of flour
60 gr. of butter
125 ml. of milk.
200 gramsof spinach.
180 grams ricotta cheese
30 gr. grated Parmesan cheese
1 pinch of nutmeg
Extra virgin olive oil, salt and pepper
Beat 5 eggs with a whisk, adding the milk little at time. Add the flour, butter cut into small pieces, salt and continue to stir until the mixture is smooth. Cover the bowl with aluminum foil and let it rest for 60 minutes.
In the meantime boil the spinach, drain and chop them, then mix them with salt, pepper, nutmeg, 1 egg, grated parmesan and ricotta cheese.
When the mixture is ready after the resting time, heat some butter in a pan and pour a ladle of the mixture. Cook one pancake at a time on both sides, then transfer it to a serving dish to cool it down.
Stuff the crepes with the filling and roll them gently. Arrange the crepes side by side in a lightly oiled baking dish and then cover them with a simple béchamel creme and tomato sauce. Finish off with a generous sprinkling of grated Parmesan cheese and bake in a preheated oven at 180 ° C for 15 minutes.
Transfer the Florentine Crespelle on a serving dish with some fresh basil leaves and enjoy 😉 Buon appetito!