Crespelle alla Fiorentina




Béchamel Sauce

Béchamel Sauce


1. Prepare the crespelle batter. Whisk the eggs with flour & salt. Pour in the milk & whisk. Cover bowl with cling film &place in fridge for 1 hour.

2.Filling, place spinach in a large skillet with a 2 tbsp of water. Cover with a lid and cook down on a low heat until wilted. Squeeze the spinach. Roughly chop

3.Heat olive oil with the minced garlic then add spinach and sauté for 2 minutes Set aside and allow to cool

4.Add spinach to a bowl with the ricotta, grated Pecorino, a pinch of nutmeg and salt. Mix with a fork marbled green and white filling, Beat an egg and stir into the mixture. Set aside

5.Next prepare the crespelle. Heat a 20cm large non-stick pan on a medium heat. Soak a piece of kitchen paper in olive oil and oil the pan. Pour the batter into the pan and swirl to cover it with a thin layer

6. Cook for 2–3 minutes until the crespella becomes golden brown on the edges, then flip it and cook on the other side for one more minute. Transfer to a plate and repeat the process until you have eight


7. Next, make the béchamel sauce. Melt the butter in a saucepan on a medium heat. Once melted, add the flour and whisk for a few minutes until golden and toasted


8.1.     Pour in the cold milk in a thin stream, stirring constantly to avoid any lumps. Leave on a medium–low heat until thickened and season with a good pinch of salt and grated nutmeg to give the béchamel a delicate spiced aroma


9. Now you have all the elements ready, preheat the oven to 200°C. Spread each pancake with the spinach and ricotta filling, then either roll them up like a cannelloni or fold in quarters if you want to bake them in a round dish

10. Take an ovenproof baking dish, and line with a few tablespoons of the béchamel sauce. Arrange the crespelle slightly overlapping in the dish

11.Drizzle the crespelle with the béchamel sauce, a few tablespoons of tomato purée, more grated Pecorino and a drizzle of extra virgin olive oil. Lower the oven temperature to 180°C/gas mark 4 and bake for about 20 minutes until golden brown and bubbling on the sides.

12.Eat the crespelle hot just out of the oven or, even better, warm them the next day with a splash of milk



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