Recipes > Crêpes Florentine
- Serves: 4
- Active Time: 30 mins
- Total Time: 45 mins
- Views: 29,169
- Success Rating: 100% (?)
Steps
Step 1: Preparing Your Mise en Place
- 20 to 30 crêpes (6 to 8" -inches in size)
- 1 to 2 cups thick tomato sauce
- 1 to 2 cups creamed spinach
- 1 to 2 oz Parmigiano-Reggiano
Method
Prepare a double recipe of crêpes using the Basic Crêpe Batter Recipe.
Preheat your oven to 350 degrees Fahrenheit (175 C).
Gather the thick tomato sauce and the creamed spinach. Warm each individually just to heat through.
Grate the parmesan cheese and set aside.
Step 2: Assembling the Crepes
Method
Place a crêpe, presentation-side up onto a cutting board.
Using an offset spatula, spread a thin layer of creamed spinach over top, pushing it to the edges of the crêpe. Transfer the crêpe to a parchment-lined baking tray.
Next, place another crêpe onto the cutting board and spread a thin layer of tomato sauce over top, pushing it to the sides of the crêpe. Carefully lift, transfer and evenly place over top of the spinach crêpe. Continue covering the crêpes, alternating each layer. Build the stack between 1 to 2 inches high. Once done, cover the stack with a final crêpe (presentation-side up). Sprinkle with the grated Parmigiano-Reggiano and bake for about 15 to 20 minutes or until fully heated through.
Once done, let rest for about 5 minutes or so before carefully slicing into 4. Serve.
1 Comment
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I made this recipe last night for guests. I was a bit ambitious -- the recipe took me at least twice as long to implement as the "active time" suggested, so dinner was a bit late. I made the crepes right before assembling the dish. Perhaps this would work more seamlessly if the crepes were made in advance. I felt that in addition to being good practice for the crepe making lessons (mostly because you are required to cook a double batch to implement the recipe) I was surprised to find that I enjoyed this recipe more than most standard lasagnas that I have tried. The crepes were so light that the dish almost melted in our mouths. Plus, the colors were very bright, and this made the presentation feel very special. Somehow, the picture does not really capture how nice this looks in person. I served this with a number of side dishes from the Rouxbe recipe collection, including the Fennel white-bean mash and the Quinoa stuffed Shiitake Mushrooms. I will definitely make this again. Thanks!
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