Crespelle alla Fiorintina

Ingredients

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

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