The “Crespelle alla Fiorentina,” Florentine crepes, is a quintessential dish in Tuscan cuisine, though it’s not commonly found on City trattoria menus, possibly for the family style and and somewhat “vintage” aspect that characterizes this delightful dish.
The crespelle alla Fiorentina, the eternal rivalry between Italy and France
The spotlight shines on Crespelle alla Fiorentina when discussing the age-old rivalry between France and Italy, not just in the kitchen, and the alleged influence of Tuscan cuisine on French culinary traditions.
In this beloved dish, the crespelle are filled with a delectable mixture of spinach – or for an even better twist, a blend of herbs – ricotta, and Parmesan. The crepes are arranged in a buttered baking dish and generously coated with a luscious white sauce before baking them for about 15 minutes.
So, what does that remind you of?
The Crespelle bear a striking resemblance to French crepes, and the rich, fragrant white sauce, enhanced with a generous sprinkle of grated nutmeg, mirrors one of the key warm sauces in French cuisine – the béchamel.
Here arises the age-old question! Who can claim the invention of crepes and béchamel? Well, let me tell you upfront; you could engage in a lengthy and captivating discussion, as futile as it might be.
The Florentines, naturally, will regale you with tales of Caterina de Medici, her union with King Henry II of France, her culinary passion, and the entourage of pastry chefs and cooks she brought with her to the French court, inevitably leaving a mark on French cuisine.
Historians, not only the French ones, however, will insist that there is no trace of evidence of this extensive number of Italian cooks and pastry chefs in court documents. This is quite peculiar since everything else was meticulously transcribed at that time.
In short, while Caterina de Medici undeniably brought a breath of innovation with her, for the food, we might better speak of influences and cross-cultural exchanges.
We can conclude that crepes have ancient origins, dating back to around the 5th century. We can also assert that they were crafted with various shapes, flours, and liquids not only in France and Italy but also in other corners of Europe. The simplicity of the ingredients suggests a humble and peasant origin, rather than a royal one, but their enduring popularity is owed to their deliciousness.
Why should you try Crespelle alla Fiorentina?
These crepes are a perfect Sunday dish; they require a bit of time but are rich, and you can pair them simply with some vegetables or a salad for a complete meal.
The delightful filling of ricotta and spinach, coupled with the crispy crust formed by béchamel and Parmesan, reminiscent of lasagna, makes it a universally loved dish. Ideal for a family lunch, especially since it can be prepared in advance, with leftovers easily stored in the fridge or frozen.
Mastering the art of making béchamel sauce and crepes
From a technical standpoint, we have two intriguing preparations: béchamel and crepes. Once you’ve mastered making béchamel at home, those pale imitations from supermarkets will fade into the background. Crafting crepes requires a bit of skill, indeed, as thinness is crucial. Expect the first few attempts to be less than perfect, but once you get the hang of it, there’s no turning back!
Like most Italian recipes, even Florentine-style crepes call for very simple ingredients. But, as I always say, opt for the best. Use the finest ricotta available. Choose fresh, not frozen, spinach or other greens – they truly make a difference.
Put on your apron, you’re ready to cook!
Discover more
You can discover more Tuscan dishes in the blog’s recipes section here
Additionally you can learn about Caterina de Medici’s influence in France and explore her history here
Crespelle alla fiorentina
Crespelle alla Fiorentina: explore the timeless rivalry between Italy and France through these Tuscan crepes. Indulge in a rich blend of spinach, ricotta, and Parmesan, enveloped in a fragrant béchamel sauce. A delicious twist on a classic, perfect for a Sunday feast!
Ingredients
For the crespelle
For the filling
for the béchamel sauce
to finish the dish
Instructions
For the crespelle
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In a large bowl, pour the flour and salt. Crack the eggs into the bowl and whisk with a beater. Gradually add the milk while continuing to stir to avoid lumps. Finally, add the melted butter. Cover the bowl with plastic wrap and let it rest in the fridge for 20 minutes.
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Heat a crepe pan or a regular non-stick pan after greasing it with a little oil or butter. Pour approximately one ladle of batter and move the pan in a circular motion to quickly distribute the mixture, trying to maintain a circular shape. When you see bubbles, using a spatula, gently start detaching the crepe along the edges. Flip the crepe to cook on the other side. Transfer to a plate. Continue this process until all the batter is cooked. Grease the pan occasionally if needed. Set aside
For the filling
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Carefully wash the spinach under running water. Place the wet spinach in a pot with a lid and cook over moderate heat for about 5 minutes. The vegetables should just wilt. Check that there is enough steam; add half a cup of water if necessary. Drain the spinach, and when they are cool enough, squeeze them well with your hands and chop them coarsely.
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In a bowl, combine the spinach and all the filling ingredients. Mix well to achieve a homogeneous mixture. Taste for salt and pepper. Cover the bowl with plastic wrap and refrigerate.
For the bèchamel sauce
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Pour the milk into a pot and heat it over low flame. In another heavy-bottomed pot, melt the butter over gentle heat. Pour in the flour and stir carefully with a small whisk; toast the flour for a minute. Add salt, pepper, and nutmeg.
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Off the heat, slowly pour in the milk, stirring constantly with a whisk to avoid the formation of lumps. It is crucial to perform this step off the heat. Adjust the salt and pepper, and set aside
Assembling and cooking the crespelle
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Preheat the oven to 200°C/390°F.
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Lay out all the crepes on a kitchen surface.
Divide the filling evenly among all the crepes, spreading it with a spoon. Fold each crepe into your preferred shape: a simple half-moon, a triangle, or just rolled like a cannelloni.
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Generously butter a baking dish and arrange all the crepes.
Pour the béchamel sauce. Add tablespoons of tomato sauce - do not mix the tomato with the béchamel - sprinkle with cheese.
Bake for 20 minutes or until you see a gratinated surface. Let it rest for 20 minutes before serving.
