ButterCheeseOlive OilTomato

Crespelle alla Fiorentina

Otherwise known as “pezzole della nonna”, meaning “grandma’s handkerchiefs”, Crespelle alla Fiorentina is a staple Tuscan dish. Made using a recipe similar to that of French crêpes, the crespelle are layered with filling and rolled before being covered in generous amounts of béchamel sauce, tomato, and grated pecorino cheese. We have prepared a healthier béchamel using olive oil in place of butter. It’s quick and easy, and tastes great!

Prep Time: 20 mins
Cooking Time: 30 mins

Used in this recipe

Ingredients

½ x 340g jar Filippo Berio Basilico Pasta Sauce

For the crespelle

3 eggs
3 tbsp plain flour
Pinch salt
300ml whole milk
2 tbsp Filippo Berio Mild & Light Olive Oil, for frying

For the filling

400g spinach, washed
1 garlic clove, crushed
2 tbsp Filippo Berio Extra Virgin Olive Oil, plus extra for drizzling
400g ricotta
50 g freshly grated Parmesan or pecorino cheese (or a mixture of both)
Freshly grated nutmeg Salt and freshly ground black pepper

For the béchamel

50ml Filippo Berio Classico Olive Oil
60g plain flour
700ml whole milk
Pinch salt and freshly ground black pepper
Freshly grated nutmeg

Method

For the batter, place the eggs, flour and salt in a large bowl and whisk together until there are no lumps, gradually whisk in the milk to make a smooth batter. Cover with cling film and stand for 1 hour.
To make the filling, place the spinach and 2 tablespoons water in a large pan, cover with a lid and cook for 2 - 3 minutes, until wilted. Drain well in a colander. When cool enough to handle, squeeze out any excess water with your hands and roughly chop.
Heat the Filippo Berio Extra Virgin Olive Oil in a large frying pan over a low heat, add the garlic and cook for 1 minute, then add the spinach and cook for 2 - 3 minutes, stirring occasionally until the water has evaporated. Allow to cool.
Place the ricotta, 30 g of the cheese, salt and nutmeg in a bowl, stir in the cooled spinach. Season to taste.
To make the crespelle, add a little of the Filippo Berio Mild & Light Olive Oil to a 20 cm, non-stick frying pan, wipe with a piece of kitchen towel. Place over a medium heat and pour in the batter, swirl the pan to cover the base in a thin layer. Cook for 2 - 3 minutes until starting to brown on the edges, flip over and cook for 1 minute. Transfer to a plate.
Repeat the process, adding more Filippo Berio Mild & Light Olive Oil to the pan, until you have 8 crespelle.
For the béchamel sauce, pour the Filippo Berio Classico Olive Oil in a medium saucepan and warm over a moderate heat. Add the flour, stir well and cook for 1 minute. Gradually whisk in the milk, until you have a smooth sauce. Simmer for 4 minutes, stir in the nutmeg and season to taste.
Preheat the oven to 180 °C (Gas mark 4), spoon the filling onto each pancake and the roll up or fold into quarters.
Spoon a little of Filippo Berio Basilico Pasta Sauce and then béchamel sauce in the bottom of an ovenproof dish, arrange the crespelle overlapping slightly. Spoon over the remaining béchamel and drizzle the pasta sauce. Sprinkle the remaining cheese and drizzle the Filippo Berio Extra Virgin Olive Oil.
Bake for about 20 minutes until golden brown and bubbling on top.

Basilico Pasta Sauce

From £2.65

Made with 100% Italian tomatoes, Italian basil and Filippo Berio Extra Virgin Olive Oil for a simple, authentic Italian flavour. Free from preservatives, flavourings and artificial ingredients. Gluten and lactose free, and suitable for vegan and vegetarian diets.