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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Rolls sold at little niches in Florentine market. This is an authentic and divine recipe. Ingredients:
3/4 cup flour |
2 eggs |
1 cup milk |
4 tablespoons unsalted butter, melted |
salt |
11 ounces frozen spinach, defrosted |
7 ounces fresh ricotta cheese |
2 tablespoons freshly grated grana padano (parmigiano could be substituted, but it's not the same) |
1 egg |
1/8 teaspoon nutmeg |
salt |
fresh ground black pepper |
3 tablespoons flour |
4 tablespoons butter |
2 cups milk |
4 tablespoons tomato puree |
salt |
fresh ground black pepper |
Directions:
1. Make the crêpes: Mix the flour, eggs, and a pinch of salt.
2. Slowly pour in the milk and butter, while whisking.
3. Let stand for 30 minutes.
4. Heat a crêpe pan over medium-high heat.
5. Pour 3 tablespoons of batter into the pan and tip to cover the bottom.
6. When the top begins to solidify, flip with a heatproof spatula and cook the other side, about 30 seconds.
7. Prepare all the batter in this way.
8. Make the filling: Defrost the spinach and wring out all excess water.
9. Mix well with all of the other ingredients.
10. Make the béchamel sauce: Melt the butter in a pan and add the flour a little at a time, whisking constantly.
11. Cook for 2 minutes.
12. In another pan, heat the milk.
13. Add a pinch of salt to the flour and butter and slowly whisk in the boiling hot milk.
14. Cook over low heat for about 5 minutes.
15. Assemble the crêpes: Preheat the oven to 350 degrees.
16. Place a few spoonfuls of filling onto each crêpe and roll up.
17. Place the rolled crêpes into a nonstick baking dish and cover with the béchamel sauce.
18. Add the tomato sauce over the top.
19. Bake for 20 minutes.
20. Serve hot.
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