Crespelle alla Fiorentina Gratinate Yield: 8 Servings
INGREDIENTS
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For the Crespelle (crepes): These crepes are lighter than normal due to less flour and more butter.
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8 eggs
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1 ½ cups all-purpose flour
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1 stick (8 tablespoons) melted butter
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1 qt whole milk
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For the Filling:
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1 10-oz pkg. frozen chopped spinach, thawed and squeezed dry
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8 oz. ricotta cheese
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½ cup shredded parmesan cheese
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1 tsp. ground nutmeg
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Kosher and pepper to taste
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Bechamel Sauce:
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¼ yellow onion, studded with 3 whole cloves
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1 qt. milk
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3 tablespoons flour
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2 tablespoons butter
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Salt and white pepper
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Ground nutmeg
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¼ cup shredded Parmesan cheese
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