Crespelle alla Fiorentina with Spinach Ricotta and Béchamel

Why You’ll Love This Recipe

• Classic Tuscan comfort: delicate crêpes, creamy ricotta–spinach, bright tomato, and silky béchamel.
• Manageable components you can prep ahead, then bake when ready.
• Kid-friendly yet dinner-party elegant—light, not heavy.
• Adaptable: fresh or frozen spinach, herbs you love, and easy gluten-free swaps.

Grocery List

• Produce: Spinach, garlic, lemon, fresh basil (or parsley).
• Dairy: Whole-milk ricotta, whole milk, unsalted butter, eggs, Parmigiano-Reggiano.
• Pantry: All-purpose flour, olive oil, crushed tomatoes or passata, nutmeg, salt, pepper, sugar (optional), red pepper flakes (optional), oregano (if not using basil).

Full Ingredients

Crespelle (Savory Crêpes)

• 1 cup (120 g) all-purpose flour
• 3 large eggs
• 1 1/4 cups (300 ml) whole milk
• 2 tbsp (28 g) unsalted butter, melted, plus more for the pan
• 1/4 tsp fine sea salt

Ricotta–Spinach Filling

• 16 oz (450 g) whole-milk ricotta (drain if watery)
• 10 oz (285 g) frozen chopped spinach, thawed and squeezed very dry (or 12 oz/340 g fresh spinach, wilted, squeezed, and chopped)
• 1 large egg
• 1/2 cup (50 g) finely grated Parmigiano-Reggiano
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp finely grated lemon zest (optional but lovely)
• 3/4 tsp kosher salt, plus freshly ground black pepper to taste

Light Tomato Sauce (Sugo)

• 1 tbsp extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 1 can (14.5 oz/400 g) crushed tomatoes or passata
• 4–5 fresh basil leaves (torn) or 1/2 tsp dried oregano
• 1/2 tsp kosher salt, plus a pinch of sugar to balance acidity (optional)
• Pinch red pepper flakes (optional)

Béchamel

• 3 tbsp (42 g) unsalted butter
• 3 tbsp (24 g) all-purpose flour
• 2 1/2 cups (600 ml) whole milk, warmed
• 3/4 tsp kosher salt
• 1/8 tsp freshly grated nutmeg
• 1/8 tsp white pepper (or black pepper)

To Assemble & Finish

• 1/3 cup (30 g) finely grated Parmigiano-Reggiano, for topping
• 1 tbsp unsalted butter, cut into tiny dots
• Fresh basil or parsley, finely sliced, for garnish

Step-by-Step Instructions

Step 1: Mix and Rest the Crespelle Batter

In a medium bowl, whisk the flour and salt. In a separate bowl, whisk the 3 eggs and 1 1/4 cups milk until smooth, then whisk the liquids into the flour until lump-free. Whisk in the melted butter. The batter should be the consistency of heavy cream; whisk in 1–2 tbsp more milk if needed. Cover and rest 20 minutes (resting relaxes gluten for tender, pliable crespelle).

Step 2: Make the Light Tomato Sugo

Warm the olive oil in a small saucepan over medium heat. Add garlic and cook just until fragrant and barely golden, about 30–45 seconds. Stir in crushed tomatoes, basil (or oregano), salt, and a pinch of sugar and red pepper flakes if using. Simmer gently, uncovered, 12–15 minutes until slightly thickened and bright. Remove from heat; discard basil stems if used.

Step 3: Cook the Béchamel

In a saucepan, melt 3 tbsp butter over medium heat. Stir in flour and cook, whisking, 1 minute to remove raw taste. Gradually pour in warm milk while whisking; bring to a gentle simmer. Cook 3–5 minutes, whisking, until it lightly coats a spoon. Season with salt, nutmeg, and white pepper. Keep warm over very low heat, whisking occasionally. If it thickens too much, loosen with a splash of milk.

Step 4: Prepare the Ricotta–Spinach Filling

With clean hands or a towel, squeeze the thawed spinach absolutely dry; this prevents watery filling. In a bowl, combine ricotta, spinach, 1 egg, 1/2 cup Parmesan, nutmeg, lemon zest (if using), salt, and pepper. Mix until evenly green-flecked and smooth. Taste and adjust seasoning.

Step 5: Cook the Crespelle

Preheat the oven to 400°F (200°C). Heat an 8–9 inch nonstick skillet over medium heat and lightly butter it. Pour in about 1/4 cup batter, swirling to thinly coat the bottom. Cook until the underside is set and lightly golden at the edges, 45–60 seconds; flip and cook 10–20 seconds more. Slide onto a plate. Repeat to make 8–10 crespelle, stacking with a small piece of parchment between each.

Step 6: Fill and Roll

Spread 3 tablespoons of filling in a line along the lower third of each crespella. Roll into a neat log without squeezing. Spoon a very thin layer of tomato sugo into a 9×13 inch (23×33 cm) baking dish. Arrange crespelle seam-side down in one layer.

Step 7: Nap with Sauces and Bake

Spoon the remaining tomato sugo evenly over the rolls. Pour béchamel on top to cover in a thin blanket. Sprinkle with the remaining 1/3 cup Parmesan and dot with 1 tbsp butter. Bake 18–22 minutes until bubbling and lightly bronzed at the high points. For deeper color, broil 1–2 minutes, watching closely. Rest 5 minutes before serving.

Step 8: Serve

Scatter fresh basil or parsley. Serve two crespelle per person, spooning extra sauce from the dish over each portion.

Pro Tips

• Drain, then squeeze spinach and ricotta well—excess moisture dilutes flavor and prevents browning.
• Resting the batter makes ultra-tender crespelle; aim for heavy-cream thickness for easy swirling.
• Keep sauces warm so the bake is about browning and bubbling, not reheating from cold.
• Don’t overfill: 3 tablespoons per crespella is the sweet spot for tidy rolls.
• For spotless béchamel, warm the milk and whisk constantly; strain if any lumps sneak in.

Variations

• Crespelle Verdi: Blend 1/2 cup packed fresh spinach with the batter for green crêpes and a subtle vegetal note.
• Mushroom Florentina: Fold 1 cup finely sautéed mushrooms (thyme, garlic, olive oil) into the ricotta filling.
• Prosciutto and Ricotta: Add 2 oz finely chopped prosciutto to the filling or layer thin slices over the sugo before béchamel.

Storage & Make-Ahead

Crespelle can be cooked up to 2 days ahead; stack with parchment and refrigerate or freeze up to 1 month (thaw overnight). Tomato sugo and béchamel keep 3 days refrigerated; press plastic wrap directly on the béchamel to prevent a skin. Assemble up to 1 day ahead; cover and refrigerate. Bake covered at 375°F (190°C) for 20 minutes, then uncover and bake 10–15 minutes more until bubbling. To freeze assembled (unbaked), wrap well and freeze up to 2 months; bake from frozen at 350°F (175°C), covered, 35–45 minutes, then uncover 10–15 minutes to brown. Leftovers keep 3 days; reheat at 350°F (175°C) for 15–20 minutes or microwave gently.

Nutrition (per serving)

Approximate: 820 calories; 49 g fat; 48 g carbohydrates; 36 g protein; 1,100 mg sodium. Values will vary with brands and portion sizes.