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Crêpes Florentine

by

Yield: Serves 4-6.

This light dish with a tasty filling can be sprinkled with cheese before baking or, for a more elegant brunch or buffet entree, enhanced with a Mornay sauce. –The 1770 House, East Hampton, New York

Ingredients:

  • 4 eggs
  • 1 cup sifted flour
  • Salt
  • 3 tablespoons butter, melted
  • 1-1/4 cups milk (approximately)
  • Florentine Filling and Mornay Sauce (recipes follow)

Instructions:

Combine the eggs, flour, salt, butter, and milk and blend until the mixture is the consistency of light cream. Heat a crêpe pan or a 9-inch frying pan until a drop of water sizzles on the surface. Lightly butter the hot pan and spoon in approximately 1 tablespoon of batter. Rotate the pan to spread the batter evenly. When the edges start to brown, turn and cook the other side. Remove the crêpe with a spatula and place on a warm plate. Repeat the above cooking method until all the batter is used. Prepare the Florentine Filling and Mornay Sauce. Preheat oven to 350°F. Spoon approximately 2 tablespoons of the filling into the center of each crêpe and roll up. Arrange the crêpes in a shallow baking dish and cover with the sauce. Bake 15 minutes, then brown under the broiler.

Florentine Filling

Ingredients:

  • 1 cup ricotta cheese
  • 1/2 cup grated mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Freshly grated nutmeg to taste
  • 1 egg
  • 1 package (10 ounces) chopped spinach, cooked and drained

Instructions:

In a medium bowl combine all the ingredients. Taste for seasoning.

Mornay Sauce

Ingredients:

  • 2-1/2 cups milk
  • 1 slice onion
  • 6 peppercorns
  • 1 bay leaf
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions:

In a medium saucepan combine the milk, onion, peppercorns, and bay leaf and heat until almost boiling. Remove from heat, cover, and let sit for 7 minutes. Strain. Melt the butter in a clean pan, sprinkle in the flour, and cook, stirring constantly, for several minutes. Slowly add the milk mixture and cook over low heat stirring constantly, until thick. Remove from heat, stir in the cheese, and season with salt and pepper.
Updated Friday, October 23rd, 2009
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