A classic of Florentine cuisine. Italian home cooking meets the finest organic vegetables, which grow on my doorstep and whose taste truly impresses me.
5 from 2 votes
Prep Time 35 minutesmins
Cook Time 40 minutesmins
Total Time 1 hourhr15 minutesmins
Course au gratin, main dish, noodles
Cuisine Italian, Toscana, vegetarian
Servings 6servings
Calories 807.3kcal
Ingredients
150gflour
3eggs
400mlmilk
1pinchsalt
somebutter
For the filling
500gspinachfresh
250gRicottafresh
1egg
200gParmesan
nutmeg
salt
For the béchamel sauce
50gbutter
nutmeg
50gflour
500mlmilk
salt
Additionally:
Parmesan
Instructions
For the dough, mix the flour, eggs, milk and a pinch of salt together and leave to rest for half an hour. Heat a little butter in a pan. Pour a small amount of the mixture into the pan and immediately spread it evenly over the entire surface of the pan. Allow to cook for 1-2 minutes on the underside and turn over as soon as the mixture becomes firm. Now cook the other side briefly until light brown. Remove the pancakes from the pan and set aside. Fry the rest of the mixture into thin pancakes in the same way.
For the filling, carefully clean the spinach and blanch for a few minutes in hot water, leave to cool a little, squeeze well and, coarsely chopped, mix with the other ingredients for the filling.
For the béchamel sauce, melt the butter in a saucepan. Grate in the nutmeg as desired. Add the flour and sauté briefly while stirring. The flour must not turn brown. Slowly add the milk while stirring. Bring the béchamel sauce to the boil once, then simmer at a low temperature until it thickens. The total cooking time for the béchamel sauce is about 15 minutes.
Pre-heat the oven to 180° C. Lightly grease the casserole dish and add the layers of pancakes, spinach cream, béchamel sauce and a few spoonfuls of tomato sauce. This is sprinkled with grated Parmesan cheese. Then start again with pancakes ... Alternate these steps as long as you have ingredients. The last layer should be the Parmesan. Bake the crespelle in the pre-heated oven for 20 to 25 minutes, or until golden brown on top. If the top layer darkens too quickly, cover the dish with aluminium foil. Enjoy warm. You can reheat leftovers in the oven. Just add a few tablespoons of milk to soften the pancakes again.