Tuscan crepes stuffed with spinach, creamy ricotta and tomato sauce.
1 cup milk
1 cup all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon butter, melted
Butter or oil, for cooking
1 tablespoon butter or olive oil
2 garlic cloves, minced
4–5 handfuls baby spinach
Kosher salt and black pepper, to season
1 cup ricotta cheese
1/2 cup finely grated Parmigiano Reggiano
2 tablespoons basil pesto or finely chopped basil
1 egg yolk
Pinch freshly grated nutmeg
Bake and Serve
2–3 cups prepared tomato sauce
Whisk together the eggs and milk, then add flour and salt. Whisk well until smooth, then stir in the butter. Set the batter at room temperature for one hour or in the fridge for up to two days.
Place a medium non-stick skillet over medium heat. Lightly grease the pan with butter or oil and pour a generous quarter cup of batter. Quickly tilt and swirl the pan to evenly coat the pan with the batter. Cook for about 1 minute on the first side or until lightly golden brown, then flip and cook for 30 seconds on the second side. Transfer the crespelle to a plate and continue cooking the remaining batter. You should end up with 8 or 9 crespelle.
Heat your oven to 375ºF.
Place a medium stainless skillet over medium heat. Add butter, garlic, and spinach and season with salt and pepper. Cook until the spinach has wilted down, about one to two minutes. Transfer the spinach into a large bowl and add the ricotta, Parmigiano, pesto or basil, egg yolk, and nutmeg. Season with salt and pepper and stir well to combine. Divide the mixture over the crespelle and spread into an even layer. Fold in half and then in half again into triangles and lay, slightly overlapping, into a baking pan.
Bake and Serve
Bake the crespelle for 15 to 20 minutes until heated through and lightly crisp around the edge. Meanwhile, heat the tomato sauce over low or in the microwave.
To serve the crespelle, divide the sauce onto serving plates and top each with two crespelle. Garnish with some basil, extra Parmigiano, and pepper. Enjoy!