Florentine crepes

Florentine crepes
Serves 4
Prep Time
1 hr 30 min
Cook Time
25 min
Total Time
1 hr 55 min
Prep Time
1 hr 30 min
Cook Time
25 min
Total Time
1 hr 55 min
  1. 125 gr di flour
  2. 1 glass of milk
  3. 3 eggs
  4. 50 g of butter
  5. 400 g di spinach
  6. 200 g di ricotta cheese
  7. Grated Parmesan
  8. Some spoon of tomato puree
  9. 500 ml of Béchamel
  10. Salt
  11. Pepper
  12. Nutmeg
  13. 1 Glove of garlic
  1. Prepare the crepes mixing in a bowl the flour, 2 eggs, a pinch of salt , a glass of milk and the melted butter.
  2. Mix continually until to obtain a mixture without lumps and homogeneous.
  3. Let stand the mixture for 1 hour.
  4. After that cook the crepes in a non-stick fry pan of about diameter 20cm.
  5. After cooked all crepes, let them get cold a bit.
  6. In meanwhile cook the minced spinach in a little olive oil with a glove of garlic. You throw away the garlic after cooking.
  7. Let the spinach get cold a bit and then add the ricotta cheese, 1 egg, salt, pepper, nutmeg and at least 3 spoon of grated Parmesan.
  8. Prepare the Béchamel and put a little in the oven pan.
  9. Fill the crepes rolling one by one.
  10. Put the crepes rolled in the oven pan close to each other.
  11. Complete the composition with Béchamel, some spoon of tomato puree and the grated cheese to taste.
  12. Cook in a preheat oven at 180° for 25 minutes.
  13. Serve hot.
Italian Cook - Italian recipes, pasta, pizza, lasagne only the original italiancook.it http://www.italiancook.it/

If you have the time, I suggest you to prepare the Béchamel with this recipe. The dish will be very special.

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