Crespelle alla Fiorentina (Spinach and Ricotta Crêpes)

Crespelle (crêpes)

• 140 g Plain flour
• 1 tsp Fine sea salt
• 3 Egg
• 350 ml Whole milk
• 2 tbsp Extra virgin olive oil

Spinach and ricotta filling

• 400 g Spinach
• 350 g Ricotta
• 80 g Parmesan
• ½ tsp Ground nutmeg
• ½ tsp Black pepper

Tomato sauce and topping

• 2 cloves Garlic
• 500 g Tomato passata
• 200 g Mozzarella

1. Make the crêpe batter: whisk the plain flour and fine sea salt in a bowl, then whisk in the eggs. Gradually whisk in the whole milk until smooth, then whisk in 1 tbsp of the extra virgin olive oil. Rest the batter for 20 minutes.
2. Meanwhile, cook the spinach in a large frying pan over medium heat until fully wilted. Tip into a sieve-strainer and press firmly to remove as much liquid as possible, then finely chop. Set aside to cool slightly.
3. Make the filling: in a mixing bowl, combine the ricotta, Parmesan, ground nutmeg and black pepper. Stir in the chopped spinach and taste for seasoning, adding a pinch more fine sea salt if needed. Set aside.
4. Cook the crêpes: heat a nonstick frying pan over medium heat and brush lightly with a little of the remaining olive oil. Pour in a small ladle of batter and swirl to coat the base, then cook for about 1 minute until set and lightly golden underneath; flip and cook 30 seconds more. Repeat to make 10 to 12 crêpes, stacking them on a plate as you go.
5. Make the tomato sauce: finely chop the garlic. Warm the remaining olive oil in a saucepan over low-medium heat, cook the garlic for 30 to 60 seconds until fragrant, then stir in the tomato passata and a pinch of fine sea salt. Simmer for 10 minutes until slightly thickened.
6. Heat the oven to 200°C (390°F). Spread about one third of the tomato sauce over the base of a baking dish. Spoon the filling along the centre of each crêpe, roll up, and arrange seam-side down in the dish.
7. Spoon the remaining tomato sauce over the rolled crêpes. Tear or slice the mozzarella and scatter over the top, then finish with a light sprinkle of the remaining Parmesan. Bake for 20 to 25 minutes until bubbling and lightly golden in places.
8. Rest for 5 minutes so the filling settles, then serve hot. If you like, grind over a little extra black pepper at the table.

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