Crespelle alla Fiorentina
Saturday, December 18th
11:00 AM - 12:30 PM Pacific Time
Join Gaia from Florence to learn how to make Italian crepes and their fascinating history! Gaia will teach you a traditional filling of spinach and ricotta, made especially for the Christmas holidays!
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Before coming to class:
Boil the spinach in water until tender and strain very well.
Crespelle alla Fiorentina (Italian Crepes with Spinach and Ricotta Filling)
2 people serving
Besciamella (you can choose to double the amount for extra creaminess)
50 grams (3 1/2 tablespoons) butter (plus some extra for frying)
600 milliliters (2 cups) milk
50 grams (1/4 cup) flour
Batter
125 grams (1 cup) 00 flour or all-purpose flour
300 milliliters (1 1/4 cup) milk
2 eggs
Filling
250 grams ricotta cheese
400 grams (2cups) spinach, boiled
50 grams (1/2 cup) parmesan or pecorino cheese
Nutmeg
1 egg
1 garlic clove
Black pepper
Other
50 grams (3-4 tablespoons) butter to fry
3 tablespoons tomato passata (tomato puree or sauce)
Some extra pecorino and/or parmesan for garnishing
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
1 medium frying pan
1 medium to small non-stick frying pan/crepe pan
1 spatula pan/omelette turner (optional)
1 oven dish
1 ladle
General Steps
Prepare batter for the crepes.
Prepare the filling.
Make the bechamel sauce.
Assemble the crespelle and enjoy!