- 1 cup all-purpose flour
- 3 large eggs
- 1 1/2 cups whole milk
- 3 tabelspoons olive oil, plus more for cooking the crespelle
- 1 1/2 pounds spinach, stemmed and washed but not dried
- 1 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese (about 3 ounces)
- 1/2 cup ricotta
- 1 large egg, lightly beaten
- Pinch of freshly grated nutmeg
- Salt and freshly ground pepper
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon minced lemon zest
- 1/2 teaspoon thyme
How to make this recipe
Combine the flour, eggs, milk, the 3 tablespoons of olive oil and a pinch of salt in a food processor and blend until smooth. Transfer the batter to a pitcher and let rest at room temperature for about 30 minutes.
Lightly oil a 7- or 8-inch nonstick skillet or crêpe pan and set it over moderately high heat. Pour in 3 tablespoons of the batter and quickly tilt the skillet in a circular motion to spread the batter evenly over the bottom. Cook the <em>crespelle</em> for about 45 seconds on 1 side, then flip it and cook for about 20 seconds on the other side. Continue making the <em>crespelle</em>, stacking them as you go. Add more olive oil to the pan as needed.
Preheat the oven to 425°. Set a large skillet over high heat. Add the spinach and cook, stirring, until just wilted. Transfer the spinach to a colander; let cool and squeeze out as much water as possible. Chop the spinach and transfer it to a bowl. Beat in 1/2 cup of the Parmigiano-Reggiano, the ricotta, egg, nutmeg and a pinch each of salt and pepper.
In a small nonreactive saucepan, bring the cream and butter to a boil. Add the lemon juice, lemon zest and thyme and cook over moderate heat, stirring occasionally, until slightly reduced and beginning to thicken, about 5 minutes. Remove the pan from the heat and stir in 1/2 cup more of the Parmigiano-Reggiano. Spread a thin layer of the sauce in the bottom of a 13-by-9-inch (3-quart) baking dish.
Spread 12 of the <em>crespelle</em> with a thin layer of the spinach filling. Loosely roll up the <em>crespelle</em> and place them, seam side down, in the baking dish. Pour the remaining sauce over the top and sprinkle with the remaining 2 tablespoons of Parmigiano-Reggiano. Bake for 15 to 20 minutes, or until lightly browned and bubbling. Serve immediately.
The crespelle can be cooled completely, tightly wrapped in aluminum foil and refrigerated for up to 3 days or frozen for up to 3 weeks. Bring to room temperature before proceeding to Step 3.
The creamy lemon sauce makes these crespelle an ideal showcase for a fine, fragrant white. Look for Bruno Giacosa Arneis or La Scola Black Label Gavi.