Italia a tavola-Florentine Crepes

Crespelle alla Fiorentina

Ingredients for 4 servings

For the Crespelle:

3oz. of white flour

2 eggs

12 oz. of milk

butter, salt

Filling:

14 oz of lightly cooked spinach

7oz of Ricotta cheese

2 TbS of grated Parmesan Cheese

1 egg

Nutmeg

Salt, Pepper

Dressing:

Tomato sauce, Additional Parmesan cheese and butter.

Mix all the crespelle’s ingredients together to make a smooth batter and let rest for at least 30 minutes.

Mix the spinach, ricotta, parmesan, egg, and spices together and store in the refrigerator.

In a 8 inch pan cook the crespelle, one at the time.  They should be very thin, so if they are too thick you might need to add more milk to the batter.  You should have enough batter to cook at least 8 crespelle.  As you cook them fill them with the ricotta mix and roll them as if it was a cannelloni. 

Place each crespella in a buttered baking pan side by side.  Finally cover them all with tomato sauce, parmesan cheese and a few dots of fresh butter; cover with the pan lid or aluminum foil and cook at 300 degrees for 30 minutes.

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