“Rolls sold at little "niches" in Florentine market. This is an authentic and divine recipe.”

Ingredients Nutrition


  1. Make the crêpes: Mix the flour, eggs, and a pinch of salt.
  2. Slowly pour in the milk and butter, while whisking.
  3. Let stand for 30 minutes.
  4. Heat a crêpe pan over medium-high heat.
  5. Pour 3 tablespoons of batter into the pan and tip to cover the bottom.
  6. When the top begins to solidify, flip with a heatproof spatula and cook the other side, about 30 seconds.
  7. Prepare all the batter in this way.
  8. Make the filling: Defrost the spinach and wring out all excess water.
  9. Mix well with all of the other ingredients.
  10. Make the béchamel sauce: Melt the butter in a pan and add the flour a little at a time, whisking constantly.
  11. Cook for 2 minutes.
  12. In another pan, heat the milk.
  13. Add a pinch of salt to the flour and butter and slowly whisk in the boiling hot milk.
  14. Cook over low heat for about 5 minutes.
  15. Assemble the crêpes: Preheat the oven to 350 degrees.
  16. Place a few spoonfuls of filling onto each crêpe and roll up.
  17. Place the rolled crêpes into a nonstick baking dish and cover with the béchamel sauce.
  18. Add the tomato sauce over the top.
  19. Bake for 20 minutes.
  20. Serve hot.

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