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Florentine-style crêpes (Crespelle alla Fiorentina) from Florentine: The True Cuisine of Florence (page 146) by Emiko Davies

  • English spinach
  • basil
  • Parmesan cheese
  • ricotta cheese
  • nutmeg
  • onions
  • milk
  • tomato passata
  • plain flour

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Notes about this recipe

  • Yildiz100 on August 03, 2016

    A big success! Even my 4 year liked them. A few tweaks: instead of her crepes, we used the recipe we always use (Swedish version in Bonniers). I ran out of milk so I only used 450 milliliters and decreased the flour slightly, and it was still a bit more béchamel than necessary. Next time I might try 400 ml. This had a high ricotta to spinach ratio. I think I could easily double the amount of spinach next time, though my daughter might not approve. Baking time was more like 25 minutes. I did the crepes in advance and next time will do even more prep in advance for an easy weeknight meal.

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