Divine Florentine Spinach Ricotta Crepes

Florentine Crepes

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories per Serving: 605.4

Description: Rolls sold at little “niches” in Florentine market. This is an authentic and divine recipe.

Recipe Category: Cheese
Keywords: European, < 60 Mins, Oven

Ingredients:

• 3/4 cup flour
• 2 eggs
• 1 cup milk
• 4 tablespoons unsalted butter
• Pinch of salt
• 11 ounces frozen spinach
• 7 ounces ricotta cheese
• 2 eggs
• 1/8 teaspoon nutmeg
• Salt, to taste
• Freshly ground black pepper, to taste
• 3 tablespoons flour
• 4 tablespoons butter
• 2 cups milk
• 3/4 cup tomato puree

Instructions:

1. Make the Crêpes:

   • In a mixing bowl, combine the flour, eggs, and a pinch of salt.
   • Gradually pour in the milk and melted butter while whisking continuously to avoid lumps.
   • Let the batter stand for 30 minutes to allow the flavors to meld.
   • Heat a crêpe pan over medium-high heat and lightly grease it.
   • Pour about 3 tablespoons of batter into the pan, swirling it to evenly coat the bottom.
   • Cook until the top of the crêpe begins to set, then carefully flip it with a heatproof spatula and cook the other side for about 30 seconds.
   • Repeat with the remaining batter, stacking the cooked crêpes on a plate.

2. Prepare the Filling:

   • Thaw the frozen spinach and squeeze out any excess water thoroughly.
   • In a mixing bowl, combine the spinach, ricotta cheese, eggs, nutmeg, salt, and pepper, mixing until well incorporated.

3. Make the Béchamel Sauce:

   • In a saucepan, melt the butter over medium heat.
   • Gradually add the flour, whisking constantly to form a smooth paste.
   • Cook the flour mixture for about 2 minutes, stirring constantly.
   • In another saucepan, heat the milk until just simmering.
   • Slowly pour the hot milk into the butter-flour mixture, whisking continuously to prevent lumps from forming.
   • Cook the béchamel sauce over low heat for about 5 minutes, or until it thickens to a smooth consistency.

4. Assemble the Crêpes:

   • Preheat the oven to 350°F (175°C).
   • Lay out each crêpe and spoon a generous portion of the spinach and ricotta filling onto one end.
   • Roll up the crêpe, enclosing the filling, and place it seam-side down in a nonstick baking dish.
   • Once all the crêpes are filled and rolled, pour the prepared béchamel sauce evenly over the top, covering them completely.
   • Drizzle the tomato puree over the béchamel sauce.

5. Bake the Crêpes:

   • Place the baking dish in the preheated oven and bake for about 20 minutes, or until the crêpes are heated through and the sauce is bubbling around the edges.

6. Serve Hot:

   • Once baked, remove the Florentine crêpes from the oven and allow them to cool slightly before serving.
   • Garnish with freshly ground black pepper, if desired, and serve hot as a delicious and satisfying meal.

Nutritional Information (Per Serving):

• Calories: 605.4
• Fat: 41.2g
• Saturated Fat: 24.5g
• Cholesterol: 271.6mg
• Sodium: 337.5mg
• Carbohydrates: 37.9g
• Fiber: 3.8g
• Sugar: 2g
• Protein: 23.4g

These Florentine crepes are a delightful combination of savory flavors, with the creamy ricotta filling complemented by the tangy tomato sauce and rich béchamel. Perfect for a cozy dinner or special occasion, this recipe captures the essence of traditional Florentine cuisine and is sure to impress your family and friends. Enjoy the taste of Italy in every bite with these indulgent and satisfying crepes!