Crespelle alla Fiorentina (Italian Spinach Crepes)
Saturday, January 9th
11:00 AM - 12:30 PM Pacific Time
Join Gaia from Tuscany to learn how to make Italian crepes, and their fascinating history! Gaia will teach you a traditional filling of spinach and ricotta!
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Before coming to class:
Boil the spinach in water until tender and strain very well.
Crespelle alla Fiorentina (Italian Crepes with Spinach and Ricotta Filling)
Serves 2 people
Besciamella (you can choose to double the amount for extra creaminess)
50 grams (3 1/2 tablespoons) room temperature butter (plus some extra for frying)
600 milliliters (2 1/2 cups) room temperature milk
50 grams (1/4 cup) flour
Batter
125 grams (1 cup) 00 flour or all-purpose flour
300 milliliters (1 1/4 cup) milk
2 eggs
Filling
250 grams ricotta cheese
400 grams (2cups) spinach, boiled
50 grams (1/2 cup) parmesan or pecorino cheese
Nutmeg
1 egg
1 garlic clove
Black pepper
Other
50 grams (3-4 tablespoons) butter to fry
3 tablespoons tomato passata (tomato puree or sauce)
Some extra pecorino and/or parmesan for garnishing
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
1 medium frying pan
1 medium to small non-stick frying pan/crepe pan
1 spatula pan/omelette turner (optional)
1 baking dish, such as 9 x 13 inches
1 ladle
plastic wrap
parchment paper
General Steps
Prepare batter for the crepes.
Prepare the filling.
Make the bechamel sauce.
Make the crepes.
Assemble the final crespelle dish!