Recipe: Florentine style crêpes – pancakes filled with spinach and ricotta
Servings Prep Time
4 50 min
Cook Time
10 min
Servings Prep Time
4 50 min
Cook Time
10 min
Ingredients
Pancakes
Filling
Bechamel sauce
Tomato sauce
To finish
Instructions
Pancakes
  1. Mix the pancake batter
  2. Butter two pans and heat to medium high (it will go much quicker than using just one pan..)
  3. Use a ladle to add just enough batter to cover the pan after tilting it, fry on rather high temperature for a few seconds then flip and fry a couple of more seconds on the other side. The pancake only need to firm up and get some light brown coloring
  4. Stack the pancakes on a plate until they are all done, then set aside while you prepare the rest. You can of course also use leftover pancakes for these crêpes
  5. Heat up the oven to 250°C (480°F)
Filling
  1. Chop the spinach, then fry in some butter in one of the pancake pans
  2. Mix spinach with the remaining ingredients of the filling, then set aside
Bechamel sauce
  1. Melt the butter in one of the frying pans, then mix with the flour before adding the milk
  2. Bring the sauce to a boil and let it simmer for around 3 min while stirring
  3. Spice with salt and pour into an oven proof form that can fit around 10 crêpes
Assemble
  1. Add a heaping tablespoon of filling to a pancake and spread it out evenly
  2. Fold in the sides a little, then roll it together. Place in the oven form and repeat for the remaining crêpes (should be sufficient for 10 crêpes)
  3. Sprinkle the parmesan over the pancakes and bake for 10 min in the oven
  4. Meanwhile crêpes are baking you can add all ingredients of the tomato sauce in a small pot and boil for around 10 min before adding salt and sugar to taste.
  5. Serve crêpes hot with the tomato sauce and add a few leaves of fresh basil as decoration

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