Alessio's Crespelle alla Fiorentina - An Illustrated Baked Crepe Recipe

Making Crespelle alla Fiorentina: Start with the Filling

Making Crespelle: Prepare the Stuffing

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• 2 eggs, beaten
• 2/3 cup (80 g) white flour
• 1 1/2 tablespoons (20 g) clarified butter (one could use regular butter if need be)
• 3/5 cup (140 ml) milk, warmed to 100 F (40 C)
• A pinch of salt
• More clarified butter to grease the pan

• 1 1/2 pounds (650 g) ricotta, ideally sheep's milk, well drained
• 2 1/2 pounds (1.2 k) well-washed spinach
• 2-3 eggs
• 2/3 cup (30 g) freshly grated Parmigiano
• A pinch freshly ground nutmeg
• A pinch freshly ground pepper
• 1 teaspoon salt

• 1 quart (1 l) whole milk
• 1/3 cup plus 1 tablespoon (50 g) flour
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• 1 teaspoon salt
• A pinch freshly ground nutmeg

• 1 2/3 pounds (750 g) ripe tomatoes, blanched, peeled, seeded and chopped
• 1/4 cup olive oil
• A small onion, minced
• Minced celery equivalent to half the volume of the onion
• Minced carrot equivalent to a third the volume of the onion
• 6-7 basil leaves, shredded
• 1/2 teaspoon salt

• 10 portion-size oven dishes
• 1 1/3 cups (75 g) freshly grated Parmigiano
• 1/4 cup unsalted butter

Index: Alessio's Crespelle alla Fiorentina - An Illustrated Baked Crepe Recipe

1. Making Crespelle alla Fiorentina: Start with the Filling
2. Making Crespelle alla Fiorentina: Make the Crepes
3. Making Crespelle alla Fiorentina: Prepare the Filling
4. Making Crespelle alla Fiorentina: Spread the Stuffing
5. Making Crespelle alla Fiorentina: Roll them Up
6. Making Crespelle alla Fiorentina: Make the Sauces And Coat the Pans
7. Making Crespelle alla Fiorentina: Add the Tomato
8. Making Crespelle alla Fiorentina: And More Bechamel Sauce
9. Making Crespelle alla Fiorentina: Add the Cheese and... Into the Oven!
10. Making Crespelle alla Fiorentina: Enjoy!