Crispelli with Bechamel

(Savory Crepes)

Serves 8

Crispelli Batter

1 cup whole milk (cold)

1cup flour

2 eggs

Pinch of salt

1 cube unsalted butter - melted

Whisk flour and eggs together. Gradually add cold milk and a pinch of salt. Whip until smooth.

You will know your batter is the correct consistency when the batter coats the back of a metal spoon. 

Heat a small flat bottom fry pan and brush light coating of melted butter to pan each time to prepare a crepe. 

Using a 1/3 cup ladle, add batter to buttered hot pan, rotating the pan as you add the batter to evenly coat the pan. 

Be sure to give a quick stir to the batter before each crispelli because ingredients separate easily.

When edges are set and dry use a small spatula to lift and turn the crispelli over. When lightly goldened be brave and flip your crispelli free style!

Set aside on baking sheet or board. Do not stack crispelli or they will stick.

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Bechamel Sauce

½ gallon whole milk -cold

1 stick unsalted butter

4 heaping Tbs. flour

½ tsp. white pepper

1 tsp. nutmeg

Melt butter in medium pot. Slowly add flour, whisking until mixture is smooth.

Add cold milk slowly to butter mixture using wire whip. Add pepper and nutmeg. Continue to whip constantly until sauce thickens. 

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Crispelli Filling

1 lb. frozen chopped spinach cooked per directions

1 1/2 lb. Ricotta cheese (imported Italian)

1 egg

½ cup grated fresh Parmesan cheese

1 tsp. Nutmeg

Sea salt & pepper to taste

Squeeze all moisture out of cooked spinach my hand or the easier method of placing in the center of a non-terry kitchen cloth and wringing (like laundry) to remove excess water.

In large bowl mix spinach, ricotta, egg, nutmeg, salt and pepper. Mix well.

Lightly butter or oil large baking sheet or baking dish.

Spoon small amount bechamel into thin layer in bottom of sheet or dish. 

Spread 1/4 cup spinach mixture onto one side of crispelli. Fold crispelli in half and in half again. Lay crispelli side by side prepared sheet or dish. Cover with bechamel, sprinkle with freshly grated Parmesan and bake at 400 degrees for 20 minutes or until cheese is golden and bubbly.

You can also roll each crispelli like a small burrito and lay side by side in the baking dish. 

NOTE: IF YOU WOULD LIKE TO MAKE CRISPELLI FOR DESSERTS SIMPLY ADD A COUPLE TABLESPOONS OF SUGAR TO THE BATTER AND OMIT SALT