Crespelle alla fiorentina — spinach and ricotta crêpes

Beat the eggs in a bowl. Refrigerate a quarter of the mixture for the filling. Whisk the rest with the batter flour and a third of the salt. Gradually whisk in 300 ml milk until smooth. Cover and refrigerate for 1 h. Prepare the filling and béchamel during this rest.

Wash the spinach. Wilt in a covered frying pan over low heat with a little water, until all the leaves soften. Drain, cool slightly and squeeze thoroughly to remove the water. Chop. Peel and chop the garlic. Heat two thirds of the oil with the garlic in the pan. Add the spinach and stir for 3 minutes, until dry. Leave to cool.

Mix the cooled spinach with the ricotta, half the Pecorino, half the nutmeg and another third of the salt in a bowl. Stir in the egg mixture reserved for the filling.

Melt the butter in a saucepan. Whisk in the béchamel flour over medium heat until lightly bubbling and golden. Gradually whisk in the remaining 700 ml milk. Stir over medium-low heat until the sauce coats a spoon. Add the remaining salt and nutmeg. Keep covered off the heat.

After the batter has rested, heat the non-stick pan over medium heat. Grease lightly with a little of the remaining oil. Pour in a thin layer of batter and tilt to spread. Cook for about 3 minutes, until the edges are golden, then turn and cook the other side for 1 minute. Repeat with all the batter, stacking the crêpes on a plate.

Preheat the oven to 180 °C. Spread a little béchamel in a baking dish. Fill the crêpes with all the filling, roll up and arrange in the dish. Cover with the remaining béchamel, add the passata and remaining Pecorino and drizzle with the remaining oil. Bake for about 20 minutes, until bubbling at the edges and golden on top.