Crepes Florentine

A local traditional recipe Crepes Florentine is not that well known nor spread out to other parts of Italy. It is however a very tasty dish and the cooking procedure is relatively simple. Ideal for a Sunday lunch or as a substitute to the classic cannelloni. Also excellent served cold.

Recipe Details:

Region: Tuscany
Dish: First
Servings: 4 people
Cooking time: about an hour in total
Level of Difficulty: Medium

For the crepes:
  • 100 grammes of flour
  • 3 eggs
  • 1 cup of long life cream,
  • butter
  • salt

Tomato sauce for topping

For the stuffing:
  • 600 grammes of spinach
  • 300 grammes of ricotta
  • 1 egg
  • Parmesan cheese
  • nutmeg
  • salt and pepper
For the béchamel sauce:
  • 100 grammes of flour
  • 100 grammes of butter
  • 1 litre of milk
  • nutmeg

Boil the spinach in salted water, drain and chop finely. Add and mix together the ricotta, the one egg, three tablespoons of grated Parmesan cheese, a little nutmeg and season with salt and pepper.

Prepare the batter for the crepes by mixing the eggs with the flour, the warmed cream and melted butter.

Prepare the béchamel sauce by melting in a saucepan the butter, add the flour and mix until it blends well and becomes compact. At this point gradually add the milk, stirring constantly and making sure no lumps are formed. Add the salt, pepper and nutmeg and cook on a low heat until it thickens.

Proceed to cook the crepes in a buttered baking pan crepes. Spread the cooked crepes out thinly and add required quantity of the spinach and ricotta mixture and roll them like cannelloni. Arrange in a buttered baking dish and cover with plenty of the béchamel and tomato sauce. Gratin (brown) in a medium oven for 15 to 20 minutes.