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FLORENTININE CREPES (WITH SPINACH)
For the crepe dough:
- 80g (2/3 cup) flour
- 140ml milk
- 2 eggs beaten
- 2 tablespoons butter, melted
- 1/2 teaspoon fennel seeds (optional)
- pinch of salt
For bechamel:
- 1L milk
- 50g butter
- 50g (2/5cup) flour
- 1/3 cup cream
- salt, pepper, nutmeg
For the filling:
- 1200g tender spinach
- 600g ricotta (or cream cheese)
- 3 eggs beaten
- 3 fresh onions cut into slices
- 30g grated parmesan
- salt, pepper, nutmeg
- 4 tablespoons olive oil
- 500g tomato sauce (homemade or prepared)
Method:
For the crepes, stir in a bowl the flour with salt and fennel seeds and pour in half the eggs.
Stir with whisk and add the melted butter until it becomes a mixture.
Pour the milk slowly, stirring to incorporate the mixture to 1/4. Then pour it all together and
beat the batter.
When the batter becomes smooth leave it to stand for 30 minutes to 1 hour.
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