Crespelle Alla Fiorentina






For pancakes    

Larg Egg Yolks


Large Egg


Sea Salt

1 tbl

Unsalted Butter


Plain Flour




For filling




Baby Spinach

115g Shallots (finely chopped)  
2 tbls Unsalted Butter  
1 Garlic Clove  
115g Pecorino  
2 tsp Salt  
pinch Pepper  
For bechamel  
1 litre Milk  
115g Unsalted Butter  
115g Plain Flour  
1/2 tsp Nutmeg (freshly ground)  
1/2 tsp Sea Salt  
1/2 tsp White Pepper  
  Olive Oil (for drizzling)  
115g Salsa di Pomodoro  



Beat the egg yolks, egg, and salt together in a medium bowl, using a whisk. Add the melted butter and mix well. Add the flour and stir until smooth. Gradually add the milk, whisking continuously. Heat an 8 inch non-stick frying pan over a medium-high heat. Wipe the inside of the pan with a small amount of oil. Pour in just enough batter to coat the bottom, swirling to evenly brown, about 1 minute. Turn and cook the other side for another minute. Transfer to flat surface to cool. Wrap loosely in a damp towel to prevent from drying out.
Bring water and salt to the boil in a stockpot over a high heat. Add the spinach, boil until tender. (about 5 minutes) Drain in a colander and let cool. Squeeze the spinach between your hands to eliminate excess water. Chop into a fine mixture. Melt butter in a large frying pan over a medium-high heat. Add the shallots, garlic and the chopped butter. Cook until the shallots are tender. About 5 minutes. Transfer to a bowl and add ricotta & pecorino.

Slowly bring the mikl to a low boil in a medium saucepan over a medium-low heat. Melt the butter in a large saucepan over a medium heat. Add the flour to the butter and ccok, stirring until the flour is well incorporated. (about 2 minutes) Whisk in the milk, nutmeg, salt & pepper. Cook until the mixture becomes thick. (about 10 minutes) Remove from the heat. Drizzle a small amount if olive oil over the top of the sauce to prevent a skin from forming.

Fill and roll the spinach & ricotta filling in a pancake. Place in an oiled baking dish, pour over the bechamel sauce. Cook at 200C until bechamel sauce begins to turn brown. About 25 minutes. Spoon the tomato sauce along the top and cook for a further 5 minutes.

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