The Tuscan cuisine is rich in dishes that evoke the flavors and aromas of the countryside, made up of a few genuine ingredients, prepared with simplicity as tradition dictates. Sometimes the tradition is revisited and produces real delights like the “Crespelle alla Fiorentina” (Florentine Crepes) with mushrooms!

The Recipe of the Original “Crespelle alla Fiorentina”

The omelettes were among the favorite dishes of Caterina de’ Medici, which later became one of the most popular meal in France, the famous Crepes. Legend has it that it was Caterina de’ Medici to “export” them to Paris, marrying Henry II, King of France.
Florentine Crepes are genuine and easy to prepare. Here is the recipe in their classic version:

Ingredients
For the Crepes
120 g of flour
A glass of milk
A pinch of salt
2 eggs
50 g of butter
For the stuffing
1 egg
250 g of ricotta
300 g of spinach
3 tablespoons of Parmesan cheese
Nutmeg
Salt
Pepper
For béchamel
50 g of flour
50 g of butter
1/2 liter of milk
Salt
Furthermore…
3-4 tablespoons of tomato sauce
Parmesan

Preparation
Beat 2 eggs with milk and add the flour, melted butter, a pinch of salt and stir until a smooth and lumpy mixture is obtained.

Let the batter rest for about an hour. Grease a small pan with a diameter of about 20 cm, pour 1 ladle of batter for each crepe and cook on both sides.

Boil the spinach, drain, chop and add to ricotta and egg, then add the parmesan and nutmeg to taste and season with salt and pepper.

Prepare the béchamel with the milk mixed with the flour and adding a pinch of salt and butter. Place a couple of spoons of stuffing in the center of each crepe and roll them up like a cannoli. Arrange the crepes in the pan next to each other, cover with the béchamel sauce, sprinkle with a few tablespoons of tomato sauce and sprinkle generously with Parmesan.

Cook everything in the oven at 180°C for about 15 minutes and serve hot.

“Crespelle alla Fiorentina” with Mushrooms

There are numerous versions of the famous recipe of Florentine Crepes, one of the tastiest is with mushrooms. Here is the recipe of Florentine Crepes with mushrooms:

• Prepare the béchamel sauce and transfer it to a bowl;
• Clean 500 g of champignon mushrooms with a damp cloth, scraping off the excess soil with a small knife, then cut the final part of the stem and slice them. Pour the oil into a pan, add the garlic and let it brown over low heat; add the mushrooms and cook for about 5-10 minutes until they are wilted, then remove the garlic;
• Transfer the mushrooms into the glass of an immersion mixer together with the béchamel sauce and blend for a few moments, until a smooth mixture is obtained. Pour into a pan, add a grated nutmeg, add salt and pepper and pour the dough into the crepes.

Ricotta and spinach crepes without béchamel, the recipe

Baked crepes with ricotta and spinach are a delicious and simple dish to prepare, ideal for a Sunday lunch or to celebrate a special occasion.

This recipe offers a perfect mix of flavours, thanks to the soft texture of the ricotta and the freshness of the spinach.

The crepes, cooked in the oven, become light and crunchy, enriched by a creamy and tasty filling. An explosion of taste that conquers everyone’s palate and makes every bite an unforgettable experience.

Ricotta and spinach crepes: a light and tasty alternative without béchamel sauce

Crespelle are an easy and cheap recipe that lends itself perfectly to satisfying the desire for something delicious when time is limited.

They can be prepared ahead of time and stored in the refrigerator overlapping and covered with cling film.

Ricotta and spinach crepes without bechamel are a delicious and delicate dish that requires a few simple steps.

This light and healthy variation of the classic crepes is ideal for those who want to enjoy a tasty meal without weighing themselves down with the traditional béchamel sauce.

You can use our classic crepe recipe, or opt for quick crepes or those without eggs. After having filled them, just bake them about ten minutes before lunch and in a short time you will have a tasty dish ready to serve at the table.

Ingredients

Here are the doses for 12 crepes!

• 250g of flour

• 3 eggs

• 300ml of milk

• 200g of fresh ricotta

• 250g of fresh spinach

• Salt to taste.

• Pepper as needed.

• Extra virgin olive oil

Preparation

To make spinach crepes, start by washing the spinach leaves thoroughly and transfer them to a large skillet. Boil them by covering them with a lid, using a small amount of salted boiling water, until they are softened. Meanwhile, prepare the crepe batter.

In a large bowl, sift the flour and add the eggs. Mix vigorously with a whisk until the mixture is smooth and free from lumps. Gradually add the milk, stirring constantly, until you obtain a consistency similar to that of traditional crepes. Once the homogeneous dough is obtained, cover it with a cloth and let it rest for about 30 minutes at room temperature. Chop the spinach with a knife and let them cool. Then put them in a bowl and add the ricotta, grated Parmesan, salt, nutmeg and pepper.

Take a cooked crepe and place it on a flat plate. Add a generous amount of ricotta and spinach filling to the center of the pancake. To obtain triangular crepes, first close the crepe in half and then fold it over itself again. Arrange the crepes gradually in a baking dish, overlapping them slightly. After the crepe dough has rested long enough, it’s time to cook them.

Heat a lightly greased non-stick pan with extra virgin olive oil. Pour a ladleful of the batter into the pan, tilting it gently to evenly coat the bottom with the batter. Cook the crepe for a couple of minutes, until it’s golden on the bottom. Then, flip it over and cook the other side as well. Repeat the process until you run out of dough. Finally, grate in the oven until a golden crust forms, it will take about 7-10 minutes.

To taste the delicious Florentine Crepes, in the classic version or in their version with mushrooms, we are waiting for you in the heart of Mugello at Villa Campestri Olive Oil Resort!