Ingredients for 6 people:
For the pancakes (‘crespelle’)
90g flour, 3 eggs, one and a half cups of milk, a little butter and a pinch of salt.
For the filling
600g spinach, 300g ricotta, 1 egg, Parmigiano cheese, nutmeg, salt and pepper.
For the white sauce (‘besciamella’)
50g flour, 50 butter, half a litre of milk, nutmeg.
Boil the spinach in salted water, then drain and finely chop. Add the ricotta, the egg, 3 or 4 spoons of grated Parmigiano, some nutmeg and salt and pepper. To one side, prepare the pancakes by mixing the eggs, flour, milk and melted butter. Then prepare the ‘besciamella’ (the white sauce). To do this, melt the butter in a pan, add the flour and then the milk slowly, mixing continuously so as to avoid lumps. Season and add a little nutmeg and leave to simmer on a low heat till the mixture has reached the right consistency. Butter a small baking tray. Fill the pancakes with the spinach and ricotta mix and roll them up into long tubes, like cannoli. Place them in the tray, cover with white sauce and a little tomato sauce if you have in to hand and cook in a medium oven for 15/20 minutes.
(Article by APT di Firenze)