These are the best savoury crêpes I have ever eaten! The recipe is a simplified version of the classic recipe for the traditional Italian dish, Crespelle alla Fiorentina. The thing that takes most of the time is to fry the pancakes. So a suggestion is to use leftover pancakes or buy ready made pancakes for a quicker weekday dinner. The many ingredients and recipe sections might look complicated but it is in fact quite simple to do.
Here you can find this recipe in swedish.
Recipe: Florentine style crêpes - pancakes filled with spinach and ricotta
Ingredients
Pancakes
- 200 g flour wheat flour
- 600 ml milk
- 3 eggs
- butter
- ½ tsp salt
- ½ tsp ground ginger optional
- ½ tsp ground cardamom optional
Filling
- 200 g fresh spinach
- 250 g ricotta
- 200 ml parmesan finely grated
- 2 eggs
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp muscot
Bechamel sauce
- 1 tbsp butter
- 2 tbsp tbsp flour
- 250 ml milk
- salt
Tomato sauce
- 400 g crushed tomatoes
- 75 g butter
- ½ tsp salt
- 1 tsp sugar
To finish
- 200 ml parmesan grated
- basil fresh
Instructions
Pancakes
- Mix the pancake batter
- Butter two pans and heat to medium high (it will go much quicker than using just one pan..)
- Use a ladle to add just enough batter to cover the pan after tilting it, fry on rather high temperature for a few seconds then flip and fry a couple of more seconds on the other side. The pancake only need to firm up and get some light brown coloring
- Stack the pancakes on a plate until they are all done, then set aside while you prepare the rest. You can of course also use leftover pancakes for these crêpes
- Heat up the oven to 250°C (480°F)
Filling
- Chop the spinach, then fry in some butter in one of the pancake pans
- Mix spinach with the remaining ingredients of the filling, then set aside
Bechamel sauce
- Melt the butter in one of the frying pans, then mix with the flour before adding the milk
- Bring the sauce to a boil and let it simmer for around 3 min while stirring
- Spice with salt and pour into an oven proof form that can fit around 10 crêpes
Assemble
- Add a heaping tablespoon of filling to a pancake and spread it out evenly
- Fold in the sides a little, then roll it together. Place in the oven form and repeat for the remaining crêpes (should be sufficient for 10 crêpes)
- Sprinkle the parmesan over the pancakes and bake for 10 min in the oven
- Meanwhile crêpes are baking you can add all ingredients of the tomato sauce in a small pot and boil for around 10 min before adding salt and sugar to taste.
- Serve crêpes hot with the tomato sauce and add a few leaves of fresh basil as decoration
Tried this recipe?Let us know how it was!
If you are interested in more pancake recipes I suggest you take a look at this comprehensive list of pancakes around the world or some of our recipes:
Leave a Reply