Crespelle alla Fiorentina

Method

1. 1 Mix the flour with milk, eggs, and salt, let it rest for 30 minutes, and then fry it into thin crepes 18 cm wide.
2. 2 Blanch spinach for 60 seconds, then squeeze out the excess water and chop finely.
3. 3 Mix the drained ricotta with the vegetables, Parmigiano, and nutmeg.
4. 4 Melt the butter with the flour and milk for 6 minutes until it forms a smooth béchamel sauce.
5. 5 Wrap the filling in each pastry and arrange them on a tray lined with tomato sauce.
6. 6 Pour béchamel sauce over the top, sprinkle with Parmigiano cheese, and bake at 190 degrees for 22 minutes; the tomato sauce underneath and béchamel on top is the fixed order in the Fiorentina version.

With an appliance

• Air fryer 1 hr 20 min

  Replace step 6: spray oil onto the sides of two small plates, divide the crepe rolls, then use a 205°C steamer for 14 minutes, and switch the plates at minute 7. This is 8 minutes faster than an oven, but the smaller pot size forces you to divide the rolls, while the order of the two sauce layers remains the same.