Crespoline alla Florentina
Recipe provided by Sergio Marenghi of Upstairs restaurant at N20
Wholemeal pancakes
- 2oz rye wheat flour
- 2 whole eggs
- 1 pint skimmed milk
- Whisk eggs in a bowl and mix in flour to a smooth paste.
- Add milk slowly and whisk to avoid lumps.
- Heat a non-stick pan, using a little olive oil. Pour in mixture.
Filling
- ˝ kg of ricotta cheese
- 2oz fresh cooked spinach
- 1oz grated low fat cheese
- Chopped nutmeg
- Salt and pepper
- Mix all the above ingredients together.
- Season to taste with salt and pepper.
Bechamel Sauce
- 1 pint skimmed milk
- 2oz olive margarine
- 2oz whole meal rye flour
- 1oz grated low fat cheese
- Melt margarine in saucepan.
- Mix in flour.
- Using a whisk slowly add the milk, using whisk to avoid lumps.
- Add cheese and stir gently.
Tomato Sauce
- 2 tbsp olive oil
- ˝ onion, finely chopped
- 1 clove garlic
- 1 tin plum peeled tomatoes
- Fresh basil
- Dried oregano
- Salt and pepper
- Heat olive oil in saucepan.
- Add chopped onion and cook slowly for 2 minutes.
- Add chopped/crushed garlic and basil, cook for a further 1 minute.
- Add chopped tomatoes along with oregano and seasoning.
Assembling the pancakes
- When pancakes are cool, fill with ricotta cheese filling and roll up.
- Before placing prepared pancakes in ovenproof dish, spread bottom of dish with a layer of the béchamel sauce.
- Place pancakes on top of the béchamel sauce.
- Pour tomato sauce on top of pancakes.
- Top with the remaining béchamel sauce.
- Sprinkle a small amount of low fat grated cheese over this.
- Bake in the oven at 180°C until slightly browned.