Crespelle alla Fiorentina (Baked Savoury Crepes with Spinach and Ricotta)
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Ingredients
- 3 eggs
- 150 g plain flour
- 450 ml whole milk
- 300 g fresh spinach
- 250 g ricotta
- 50 g butter
- 60 g parmesan, grated
- 1 tsp fresh nutmeg
Nutrition (per serving)
- Calories
- 537 kcal
- Protein
- 27.5 g
- Carbohydrate
- 37.5 g
- of which sugars
- 8.6 g
- Fat
- 30.7 g
- of which saturates
- 18 g
- Fibre
- 2.9 g
- Salt
- 1.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the eggs, flour and 300ml of the milk to a smooth, thin batter.
- 2
Melt a little butter in a crepe pan and cook 8 thin crepes, 1 minute each side, stacking them as you go.
- 3
Wilt the spinach in a dry pan for 3 minutes, drain well, chop and mix with the ricotta and nutmeg.
- 4
Heat the oven to 190C (170C fan, gas 5). Melt the remaining butter in a small pan, stir in a tablespoon of flour, then whisk in the remaining milk and simmer for 5 minutes to a light sauce.
- 5
Spread each crepe with the spinach and ricotta mixture, roll up and arrange snugly in a baking dish.
- 6
Pour over the sauce, scatter with parmesan and bake for 20 minutes until golden and bubbling.
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