Florentine crespelle

  • Portions: 4 pp.
  • Level: 4/5
  • Preparation: 10 min.
  • Cooking: 10 min.
  • Season: For any season

This Florentine dish is full of flavor, history, and mystique. Italians tend to claim the invention of the crepe by pointing out that Caterina de’Medici, who married a French king Henry II in the 1500s, is really to thank for the introduction of the dish in France. Whether this legend is true or not, the Italianized version “crespelle” are prepared in Tuscany with a spinach and ricotta filling and baked in the oven and topped with tomatoes. This contemporary version takes on a colorful twist by adding green to the crespelle batter and adding basil to the ricotta filling instead of spinach.

Ingredients

For 4 crespelle

  • 130g flour
  • 375ml milk
  • 3 eggs
  • Salt
  • Butter for frying pan
  • 40g chlorophyll

For the filling

  • 300g fresh ricotta cheese
  • 10 leaves of basil
  • Salt

For the fonduta sauce

  • 200g Fontina Val D’Aosta
  • 300g cream
  • 1 yolk

For the tomato coulis

  • 3 tomatoes
  • Extra virgin olive oil
  • Salt and pepper
  • 10ml balsamic vinegar

For the fonduta sauce, cut the cheese into cubes and let infuse together with the cream for an hour. melt in a double boiler. Mix until creamy. take off the flame and stir in the yolk until completely incorporated. to prepare the crespelle, beat the eggs in a bowl, whisk in the flour, chlorophyll, and salt. Slowly pour the milk into the batter, whisking continuously. Set aside for 30 minutes. Melt a little butter in a non-stick pan, spread in a ladle of batter and cook the crespelle on both sides. Set aside. Make a small incision on each tomato before blanching them in boiling water for 10 seconds, this will later facilitate the peeling of the skins.
Shock the tomatoes immediately in icy water until cooled, remove and peel the skins. take out the seeds and make an emulsion with the other ingredients using a blender. Set aside to completely cool at room temperature. For the filling, julienne the basil and mix with the ricotta and salt. Set aside. to compose the dish, spread the ricotta filling on top of the crespelle and fold them into quarters. place them in the oven for 5 minutes at 180° C. plate them and serve with two sauces.

*Take 250g raw spinach and 750g water, blend, strain through a muslin cloth, put into a pot, bring quickly to 60° C while stirring constantly and lower the flame. When the chorophyll begins to set (at 65°ー 68° C), strain through a cloth sieve placed over ice. Slowly strain the liquid and remove the remaining chlorophyll with a spoon.

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