Florentine Crepes
Delight your taste buds with these elegant Florentine Crepes, a perfect fusion of creamy, cheesy goodness and vibrant spinach enveloped in delicate, golden crepes. This irresistible recipe brings together a savory ricotta-Parmesan spinach filling and a luscious homemade béchamel sauce, seasoned with a hint of nutmeg for an added layer of flavor. Ideal for brunch, lunch, or a light dinner, these crepes are baked to perfection with a bubbling, golden topping that makes every bite indulgent. With simple ingredients like fresh spinach, garlic, and pantry staples, this gourmet dish is surprisingly easy to prepare, yet sophisticated enough to impress your guests. Indulge in the comforting flavors of this classic French-inspired recipe that’s perfect for any occasion!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 cups Milk
- 3 Eggs
- 2 tablespoons Unsalted butter (melted)
- 0.25 teaspoons Salt
- 10 ounces Fresh spinach (roughly chopped)
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese (grated)
- 2 cloves Garlic (minced)
- 1 tablespoon Olive oil
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour (for béchamel)
- 1 cup Milk (for béchamel)
- 0.125 teaspoons Nutmeg (ground)
- Salt (to taste)
- Black pepper (to taste)
Instructions
In a medium mixing bowl, combine 1 cup of flour, 1.5 cups of milk, 3 eggs, 2 tablespoons of melted butter, and 0.25 teaspoons of salt. Whisk until smooth. Cover and let the batter rest for 20 minutes.
Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup of crepe batter into the skillet, tilting to evenly coat the bottom. Cook for 1-2 minutes until the edges lift and the bottom is lightly golden. Flip and cook for another 30 seconds. Repeat for the remaining batter and set the crepes aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté until fragrant, about 30 seconds.
Add the 10 ounces of chopped spinach to the skillet. Cook until wilted and most of the liquid has evaporated, about 3-5 minutes. Remove from heat and let cool slightly.
In a medium bowl, mix the cooked spinach with 1 cup of ricotta cheese and 0.5 cups of grated Parmesan cheese. Season with salt and black pepper to taste. Stir well to combine.
Spoon 2-3 tablespoons of the spinach mixture into the center of each crepe. Roll each crepe tightly and place them seam-side down in a lightly greased baking dish.
In a small saucepan over medium heat, melt 2 tablespoons of butter. Stir in 2 tablespoons of flour and cook for 1 minute.
Gradually whisk in 1 cup of milk, stirring continuously until the béchamel sauce thickens, about 3-4 minutes. Season with 0.125 teaspoons of nutmeg, salt, and black pepper to taste.
Pour the béchamel sauce evenly over the rolled crepes in the baking dish. Sprinkle additional Parmesan cheese on top, if desired.
Preheat the oven to 375°F (190°C) and bake for 10-15 minutes, or until the sauce is bubbly and lightly golden.
Serve hot and enjoy your Florentine Crepes!
Nutrition Facts
Calories |
2475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.1 g | 187% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 3868 mg | 168% | |
| Total Carbohydrate | 166.4 g | 61% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 32.6 g | ||
| Protein | 135.7 g | 271% | |
| Vitamin D | 10.3 mcg | 52% | |
| Calcium | 3499 mg | 269% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3274 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
