– Tuscan pancakes by OLEA PRILIS –
A gourmet dish from traditional Tuscan cuisine, and more specifically from Florence, is Crespelle. They are often prepared for special occasions or celebrations as they are a bit elaborate. Let’s be clear: nothing too daunting, but there are several steps that require time and patience. The great advantage, however, is that they can be prepared several hours in advance before being baked.
Crespelle are essentially crêpes filled with a ricotta and spinach mixture, then baked with béchamel sauce. The name comes from the word “crespo,” meaning wrinkled, which refers to the little wrinkles that form on the pancakes during cooking. The French were introduced to them thanks to Catherine de’ Medici.
This version is vegetarian and gluten-free, but the same base can be used to create endless variations. For instance, you could replace spinach with courgettes or artichokes, or add a meat ragù or a simple tomato sauce.
The béchamel I prefer to make is a Mediterranean take on the classic French sauce, differing by using extra virgin olive oil instead of butter. Don’t worry, the result is just as creamy and smooth. This time I used milk, but it also works beautifully with vegetable stock.
Crespelle Toscane
Ingredients for 8 people:
For the pancakes:
- 250 g fine organic cornflour
- 500 ml milk
- 2 eggs
- 80 ml extra virgin olive oil (such as Olea Prilis)
For the filling:
- 500 g organic spinach
- 3 shallots
- 400 g sheep’s ricotta
- 150 g organic Parmesan
- Extra virgin olive oil (such as Olea Prilis)
- Fine salt
- Freshly ground black pepper
- Nutmeg
For the béchamel:
- 700 ml milk or vegetable stock
- 40 ml extra virgin olive oil (such as Olea Prilis)
- 30 g fine rice flour
- Fine salt

Recipe:
For the pancakes:
Prepare the pancake batter by combining 500 ml of milk with two eggs, whisking well. Gradually add fine cornflour and a pinch of salt.
Strain the batter through a fine sieve and let it rest at room temperature for at least half an hour.


For the filling:
Clean the spinach thoroughly, removing the thicker stems. Peel and finely chop the shallots, then sauté them in a non-stick frying pan with three tablespoons of olive oil.
Add the spinach and cook on high heat, stirring occasionally. Once cooked, season with salt and let the spinach cool in a colander.

Squeeze out any excess moisture from the spinach, then mix it with ricotta, Parmesan, a pinch of black pepper, and a little grated nutmeg. Adjust the seasoning, then let the filling rest in the fridge for about an hour.




For the béchamel:
Heat the milk in a saucepan with a pinch of salt. In a separate saucepan, pour the olive oil and add the rice flour, stirring with a fork over low heat for a couple of minutes.
Gradually incorporate the hot milk while stirring quickly with a whisk, keeping the heat low, until you achieve a thick, creamy béchamel sauce. If any lumps form, strain it through a fine sieve after cooking.
To assemble:
Heat a small non-stick frying pan over medium-high heat and lightly grease it with a little olive oil. Pour in a ladleful of batter and cook each pancake for about one minute on each side.


Place the cooked pancakes on a large plate, greasing the pan each time until all the batter is used.

Fill each pancake with the ricotta and spinach mixture, then fold them into a triangle or roll them like cannelloni. Arrange them in a well-greased baking dish.


Cover with the béchamel, sprinkle with Parmesan, a little grated nutmeg, and bake at 200°C (fan 180°C) for about 20 minutes. Remove from the oven, let rest for 1–2 minutes, and serve.



Recipe and photographs by Caterina Mazzocolin