Florentine Crepes

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3/4 cup flour
• 2 eggs
• 1 cup milk
• 4 tablespoons unsalted butter, melted
• salt
• 11 ounces frozen spinach, defrosted
• 7 ounces fresh ricotta cheese
• 2 tablespoons freshly grated grana padano (parmigiano could be substituted, but it's not the same)
• 1 egg
• 1/8 teaspoon nutmeg
• salt
• fresh ground black pepper
• 3 tablespoons flour
• 4 tablespoons butter
• 2 cups milk
• 4 tablespoons tomato puree
• salt
• fresh ground black pepper

Recipe

• 1 make the crêpes: mix the flour, eggs, and a pinch of salt.
• 2 slowly pour in the milk and butter, while whisking.
• 3 let stand for 30 minutes.
• 4 heat a crêpe pan over medium-high heat.
• 5 pour 3 tablespoons of batter into the pan and tip to cover the bottom.
• 6 when the top begins to solidify, flip with a heatproof spatula and cook the other side, about 30 seconds.
• 7 prepare all the batter in this way.
• 8 make the filling: defrost the spinach and wring out all excess water.
• 9 mix well with all of the other ingredients.
• 10 make the béchamel sauce: melt the butter in a pan and add the flour a little at a time, whisking constantly.
• 11 cook for 2 minutes.
• 12 in another pan, heat the milk.
• 13 add a pinch of salt to the flour and butter and slowly whisk in the boiling hot milk.
• 14 cook over low heat for about 5 minutes.
• 15 assemble the crêpes: preheat the oven to 350 degrees.
• 16 place a few spoonfuls of filling onto each crêpe and roll up.
• 17 place the rolled crêpes into a nonstick baking dish and cover with the béchamel sauce.
• 18 add the tomato sauce over the top.
• 19 bake for 20 minutes.
• 20 serve hot.