Crespelle alla Fiorintina

Ingredients

  • ¾ cup finely grated Parmesan
  • ½ pound ricotta
  • 1 cup prepared tomato sauce
  • About 2 tablespoons melted unsalted butter
  • Pinch freshly grated nutmeg
  • ¼ teaspoon ground black pepper
  • 1 teaspoon salt
  • + 12 more ingredients
    • 1 ¾ cups milk
    • 6 tablespoons flour
    • 4 tablespoons butter
    • Pinch freshly grated nutmeg
    • ¼ teaspoon ground black pepper
    • ¾ teaspoon salt
    • 2 large eggs, lightly beaten
    • 1 pound fresh spinach, washed, stems removed, and steamed
    • ½ cup plus 2 tablespoons whole milk
    • 1 tablespoon melted unsalted butter
    • 2 large eggs, beaten
    • ½ cup all-purpose flour

1. For the crepes: In a bowl whisk together all the ingredients to form a smooth, thin batter. Refrigerate for at least 30 minutes before proceeding.

View full recipe at SpringPad

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