For this week in my Italian Cooking class, I learned how to make Crespelle Alla Fiorentina, which means “Crepes Florentine Style.” We prepared everything from scratch, starting with the bare ingredients and extremely hungry appetites.
The crepe filling consisted of delicious sautéed spinach, ricotta, salt, pepper, nutmeg, Parmigiano Reggiano cheese, garlic and olive oil. The plain pancake itself was sinfully delicious and perfectly doughy. After adding the filling to the crepes and rolling them up, we lined a layer of our creamy white sauce – made with flour, butter, milk, Parmigiano Reggiano cheese, salt, pepper and nutmeg – on the bottom of the baking pan, and placed our crepes to rest on top of the sauce bed. We poured the rest of the white sauce over the crepes, in addition to Pomodoro sauce and a touch of Parmigiano Reggiano cheese. They were put in the oven to bake.
When we opened the oven, a mouthwatering aroma of Crespelle goodness filled the entire room. We savored the finished products in delight and deep satisfaction. Buon appetito!