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PREPARATION 40 minutes

COOKING : 20 minutes


Here is a recipe that I love, Florentine Crespelle! I consider them my forte!!! They came out good to me from the first time I prepared it…a smart recipe that although it seems difficult, it is not at all and if you want you can prepare the filling, the crepes and the béchamel beforehand, so all you have to do is stuff them and put them in the oven .

The first time I found this recipe, in one of those historical books that talk about Tuscan cuisine, I too was afraid to try it. Then I said to myself…you can't say you're a Tuscan (and by birth too) and don't know how to cook Crespelle alla Fiorentina, so I armed myself and left….they turned out excellent!!! I haven't stopped cooking them since. I usually make them for important lunches, but I'm sure I'd find the pan clean even if I made them every day!!!

Crêpes have a delicacy that makes this dish light, despite the filling being quite substantial made of spinach, ricotta and eggs. The dressing on top of the crepes is nothing more than a simple béchamel sauce, tomato and a nice grated cheese from Reggio, all finished with a gratin in the oven and the show is served!

Ingredients for 4 people

For the crepes:

• 100 g of flour

. 2 eggs

  • 250 ml of milk

  • 50 g of butter

  • salt

For the filling:

  • 300 g of spinach

  • 300 g of cottage cheese

  • 1 new

  • nutmeg

  • salt

  • pepper

For the dressing:

  • 50 g of flour

  • 50 g of butter

  • 0.5 l of milk

  • 3 tablespoons of tomato sauce

  • nutmeg

  • salt

  • pepper

Boil the spinach, squeeze and chop it finely, then place it in a bowl; combine all the other ingredients for the filling, mixing carefully.

Prepare the batter by combining the flour, eggs and salt, then add the milk and melted butter little by little.

Mix carefully and leave to rest for about half an hour.

In a non-stick pan, cook 8 crepes in a little melted butter.

Fill with the dough, fold first in half and then fold again like a handkerchief.

Prepare the béchamel by melting the butter in a saucepan, add the flour and mix over low heat with a whisk for 3-4 minutes.

Add the milk at room temperature and continue mixing. Bring to the boil, stirring occasionally. Adjust with a pinch of salt, one of pepper and a grating of nutmeg.

From the moment it begins to boil, cook over very low heat for about 10 minutes.

Grease a baking dish with a little butter, arrange the crepes, cover them with the béchamel and sprinkle with a little tomato sauce.

Put in the oven at 180 °C for about 20 minutes until browned.




The perfect synthesis between Vermentino and the noble vines of Viognier and Sauvignon Blanc gives a wine with a strong personality, fresh, mineral and sapid; a perfect white wine for every occasion.


The floral side immediately emerges between elderberry and gardenia then immediately after the intense fruit of yellow plum, Mediterranean citrus and light tropical papaya and passion fruit while in the background aromatic herbs emerge between sage, mint and basil in the sun. The sip is quick due to the precise acidity up to the bitter touch of the finish but first it has time to tease the palate with buttery and intense traits of yellow peach and white currant interspersed with savory touches that provide the right tension and crunchiness of grapefruit: the the mouth is always fresh but also capable of satisfying the stomach.




The combination of manual harvesting and skilful processing give the final product a distinct green color with golden reflections.

The persuasive, penetrating scent and delicate flavor make this oil perfectly balanced.It is a particular product but at the same time capable of enhancing the flavors of the dishes.

* sources: Tuscany in the Kitchen - Paola Baccetti, Laura Giusti, Franco Palandra

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