John Myers
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Crespelle Alla Fiorentina E Salsa Di Pomodoro
The perfect crespelle alla fiorentina e salsa di pomodoro recipe with a picture and simple step-by-step instructions.
Crespelle:
- 3 Eggs size M.
- 0,5 tsp Salt
- 200 ml Milk
- 170 g Flour
- 85 ml Sparkling water
Filling:
- 1 size Shallot
- 2 Garlic cloves
- 2 tbsp Olive oil
- 400 g Baby spinach leaves
- 250 g Ricotta
- 50 g Pine nuts
- Pepper, salt, nutmeg
Sauce:
- 1 size Shallot
- 1 Clove of garlic
- 2 tbsp Olive oil
- 4 tbsp Tomato paste
- 500 g Cocktail tomatoes a.d. Can
- 1 tsp Dried thyme
- 1 tsp Dried oregano
- Sugar, pepper, salt
- 50 ml Cream
- 1 tsp Chilli flakes
- 1 tsp A shot of wAter
Blanket:
- 100 g Parmesan
- 100 g Butter flakes
Crespelle:
- Use the whisk to beat the eggs with the salt. Then alternately and gradually add flour and milk and stir in vigorously. When everything is mixed well and without lumps, stir in the mineral water and let the dough rest and swell for at least 30 minutes.
- Use a larger (26 cm) pan for baking. Oil and heat them very lightly. When it is hot, turn the temperature down 1/2, briefly remove the pan from the heat and add a not completely full ladle of batter. By lifting the pan and turning it in a circular motion, let the dough run very thinly over the entire base. There should be no holes anywhere. Put the pan back on the stove and let the dough harden more than fry. When the surface no longer shines but looks dull, turn the crepe over with a spatula and let the other side only get a little heat. Remove from the pan, place on a plate and bake the next. Oil very lightly every now and then. The amount of dough was 6 pieces with a diameter of approx. 26 cm.
Filling:
- Skin and dice shallot. Skin the garlic, finely chop. Only wash baby spinach if it is not already wrapped in foil. In a larger pan or saucepan, sauté the onion and garlic until translucent. Add the spinach loosely and let it collapse, turning frequently. Rub some nutmeg into it, pepper and season with salt. When it has collapsed, add the pine nuts and sauté briefly. Then pour everything into a bowl and let it cool down. When the spinach is no longer hot, mix it with the ricotta, season again and have it ready.
Completion of Crespelle:
- Preheat the oven to 200 ° O / bottom heat. Butter a casserole dish approx. 20 x 20 very generously. Grate the Parmesan. Halve the crepes and add about 2 tbsp of the filling to each half. Then roll up each half and place in the baking dish. When everyone has found their place, sprinkle the Parmesan evenly on the surface and spread a few more flakes of butter. The baking time on the 2nd rail from the bottom is 25 – 30 minutes.
Sauce:
- Make the sauce while it is baking. To do this, peel and dice the shallot. Skin the garlic, finely chop. Sweat both in olive oil until translucent. Stir in tomato paste and sauté briefly. Then deglaze with the fruity, small canned cocktail tomatoes, sprinkle with herbs, season with sugar, pepper and salt and simmer gently for about 2 minutes. Pour in the cream and give the whole thing a little “thump” with the chilli flakes. If the sauce is too thick for you, you can make it more liquid with a small dash of water. But the crespelle can handle a pasty, lumpy sauce.
Epilogue:
- Actually, with 6 whole crepes on the picture, there should have been 12 half crepes in the baking dish ……. yes, there are only 11 (!) …. and yes, one of them tore on one half …., but otherwise it was “allet jut” …….. ;-)))))
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