🥬 Crespelle alla fiorentina

Name: Crespelle alla fiorentina
Total time: 60 min
Yield: 4
Cuisine: Italy · Tuscany
Ingredients: 8 crêpes (about 25 cm); 500 g spinach; 250 g ricotta; 60 g Parmesan, grated; For the béchamel: 30 g butter, 30 g flour, 500 ml milk; Nutmeg, salt and pepper

Origin: Italy · Tuscany

412kcal

per serving · 250 g

165kcal

per 100 g

22 gProtein9 g / 100 g

22 gFat9 g / 100 g

28 gCarbs11 g / 100 g

Crespelle alla fiorentina are Italian crêpes rolled around a filling of ricotta and spinach, covered with béchamel and Parmesan and baked until golden and bubbling. The texture is soft and creamy, with a gently browned top. They are served as a first course, much like cannelloni, and are a favourite for Sunday lunches and festive meals.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: crêpe, ricotta, béchamel sauce, parmesan

Contains glutenbecause of: crêpe, béchamel sauce

Contains dairybecause of: ricotta, béchamel sauce, parmesan

Not keto11 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

crêpericottaspinachbéchamel sauceparmesan

Recipe

4 servings60 min

Ingredients

8 crêpes (about 25 cm)
500 g spinach
250 g ricotta
60 g Parmesan, grated
For the béchamel: 30 g butter, 30 g flour, 500 ml milk
Nutmeg, salt and pepper

Method

Wilt the spinach in a pan, squeeze it dry and chop finely. Mix with the ricotta, half the Parmesan, nutmeg, salt and pepper.
Make the béchamel: melt the butter, stir in the flour, whisk in the milk and simmer until thick.
Spread a spoonful of filling on each crêpe and roll or fold into quarters.
Spread a little béchamel in a baking dish, arrange the crêpes, cover with the rest of the béchamel and the remaining Parmesan.
Bake at 200 °C for 20 minutes until golden.

How to make it lighter

Use a thinner layer of béchamel on top; the ricotta filling already makes the dish creamy.
Increase the spinach and reduce the ricotta for a lighter, greener filling.
Two crespelle with a side salad make a full meal.

History

Crespelle are the Italian version of thin pancakes, and 'alla fiorentina' in Italian cooking usually signals the use of spinach. The dish is closely associated with Tuscany and Florence and is now made in homes across Italy.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →