Ingredients:
Crepes:
3/4 cup flour
2 eggs
1 cup milk
1/4 cup butter
salt
Filling:
11 ounces spinach
7 ounces Ricotta cheese
2 tablespoons grated Parmesan
1 egg
pinch of nutmeg
salt and pepper to taste
Bechamel sauce:
1/2 cup flour
1/4 cup butter
2 cups milk
4 tablespoons tomato sauce
salt and pepper to taste
Instructions:
Boil the spinach, squeeze the water out and chop finely, then place in a bowl. Add all the other ingredients for filling and mix well.
Prepare the crepe batter by mixing together the flour, eggs and salt, then adding the milk and melted butter. Mix well. Fry 8 small omelettes in a little butter in a nonstick frying pan.
Fill with the mixture and roll up. Grease the bottom of a flameproof pan with a little butter and place the crepes in this. Cover with the bechamel sauce, and put small spoonfuls of tomato sauce over the top.
Place in a moderate oven 350° F for about 20 minutes.
The name "crespella" is of antique origin and derives from "crespo" meaning wrinkled or creased. In the countryside around Florence, this dish was called "pezzole della nonna" (granny's handkerchiefs). Today it is served in all restaurants in Florence.
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