Florentine Crepes

Method

1. Boil fresh spinach in boiling water for 10 minutes, then immediately cool in ice water to maintain green color.
2. Drain and squeeze spinach well, then finely chop with a knife.
3. Prepare crepe batter: in a bowl, whisk 4 eggs with 250 g flour and a pinch of salt. When smooth, gradually add 500 ml milk, mixing until a smooth batter forms. Cover with plastic wrap and refrigerate for 30 minutes.
4. Prepare filling: in a bowl, combine chopped spinach with ricotta, season with salt, pepper, nutmeg, and a bit of grated lemon zest. Mix well and transfer to a piping bag (or set aside for filling with a spoon).
5. Prepare béchamel: melt 80 g butter in a saucepan, add 80 g flour and cook for 2-3 minutes, stirring. Meanwhile, bring 1 liter milk with a pinch of salt to a boil. When milk boils, add the roux and stir until thickened and smooth.
6. Cook crepes: heat a non-stick pan with a little oil. Pour half a ladle of batter and spread evenly. Cook about 1 minute per side. Repeat until batter is used up (about 11 crepes).
7. Fill crepes: take a crepe, place a strip of filling in the center, fold the edges into an envelope (first two sides, then the other two). Repeat for all crepes.
8. Assemble in a baking dish: spread a layer of béchamel on the bottom. Place filled crepes. Cover with more béchamel, then add a few spoonfuls of tomato passata in streaks. Sprinkle with grated Parmigiano Reggiano.
9. Bake in preheated oven at 180-200°C for 25 minutes, until golden. Remove and serve.