Fiorentina crepes

Ingredients for 4 servings:

• 450 g leaf spinach, frozen
• 250 g ricotta
• 6 tbsp Parmesan, freshly grated
• 4 eggs
• salt and pepper
• 80 g butter
• 450 ml milk
• 140 g flour
• Butter for frying
• Fat for the mold
• 250 ml broth
• nutmeg

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

filled pancakes with spinach and ricotta

Filling: Thaw spinach according to the package instructions and finely chop. Mix well with ricotta, 3 tablespoons of Parmesan cheese, and 2 eggs. Season the filling with salt, pepper, and nutmeg. Pancakes: Melt 50g butter in a small saucepan. Whisk the melted butter with 2 eggs, 200ml milk, 100g flour, and a pinch of salt until you have a very runny pancake batter. Let the batter stand at room temperature for 10 minutes. Melt a little butter in a small pan and cook six to eight thin pancakes one after the other. Spoon some spinach filling onto each pancake, roll them up, and place them side by side in a greased, ovenproof dish. Béchamel sauce: Melt 30g butter in a small saucepan. Add 40g flour and cook briefly while stirring. Pour in the broth and milk in a thin stream, stirring constantly. Let the sauce simmer for a few minutes. Season with salt, pepper, and nutmeg and pour over the pancakes. Sprinkle with freshly grated Parmesan cheese (about 3 tablespoons). Bake the crespelle in a preheated oven at 175°C (350°F), fan oven 150°C (300°F), gas mark 2 for about 25 minutes.