Crespelle alla fiorentina, Florentine-style crepes

Thanks to my lovely parents in law I have this cookbook filled with real Tuscan recipes. This allows me to discover the local cuisine. When I have a busy agenda I try to prepare a dish the evening before, so often it is an oven dish. Today a dear friend, Gerda, arrives from Belgium, and I have one of those busy days.

Mix 100 grams of flower, 2 eggs, 250 ml of milk, and some salt. Leave the dough for 30 mins. Bake thin crepes. For the filling mix 500 grams of blanched and drained spinach with 300 grams of ricotta, 1 egg, 3 chopped garlic cloves, nutmeg, pepper and salt.

The original recipe tells you to fill each crepe with some filling and to fold them in 4. My idea is to make a lasagne style dish, and to put the filling in  between the layers in a round oven dish. Make a thick bechamel sauce with 2 table spoons of flower, 2 table spoons of butter, 500 ml of milk, pepper, salt and nutmeg. Cover the crepes with the sauce and finish with some tomato slices.

Serve with a green salad.


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