-
1
To make the scrippelle batter with an electric mixer: Put the eggs and salt in the mixer bowl, and whisk on medium speed until foamy.
-
2
Lower the speed, mix in the water, then stop and sift the flour on top.
-
3
Whisk on low just until smooth.
-
4
Follow the same mixing procedure if using a hand whisk.
-
5
You should have about 3 cups of batter.
-
6
Brush the crepe pan with a thin coating of butter.
-
7
Set over medium heat until hot but not smoking.
-
8
Ladle about 1/4 cup of batter into the pan, then quickly tilt and swirl the pan so the batter coats the bottom.
-
9
Let cook about 30 seconds to 1 minute, until the bottom is lightly browned all over.
-
10
Flip with a spatula, and cook another 30 seconds or so, until that side is lightly browned.
-
11
Flip the crespella onto a dinner plate.
-
12
Cook all the crespelle in the same waya dozen or so totalstacking them on the plate when finished.
-
13
Brush the pan with butter if it becomes dry or the scrippelle are sticking.
-
14
If you wont be using the scrippelle right away, wrap them in plastic wrap when cool, so they dont dry out.
-
15
Refrigerate, well wrapped, to use the next day (or freeze).
-
16
To make the spinach filling: Bring a large pot of salted water to boil.
-
17
Add all the spinach at once, stir, and cover the pot.
-
18
Blanch until tender, about 4 or 5 minutes, then drain in a colander.
-
19
Let the spinach cool, firmly squeeze all the moisture from the leaves, and chop them coarsely.
-
20
(This step can be done ahead of time: cool and refrigerate chopped spinach for use the next day.)
-
21
When you are ready to fill and bake the scrippelle, heat the oven to 425 and arrange a rack in the center.
-
22
Melt 3 tablespoons of the butter in the large skillet over medium heat.
-
23
Scatter the spinach in the pan, and season with 1 teaspoon salt.
-
24
Cook, stirring, for a minute or so, just enough to heat the spinach through.
-
25
Heat the tomato sauce in a small pot until bubbling, then turn off the heat and whisk in 2 tablespoons of butter until incorporated.
-
26
Spread another 2 tablespoons of butter, or as needed, in the baking dish, coating the bottom and sides well.
-
27
To fill each scrippella: Lay it flat, scatter about a tablespoon of chopped spinach in the center, and sprinkle 1/2 tablespoon or so grated cheese on top.
-
28
Fold the scrippella in half and then into quarter-rounds.
-
29
Repeat until all the scrippelle are filled and folded.
-
30
Spread 1/2 cup of the tomato sauce in the bottom of the buttered baking dish.
-
31
Arrange the filled and folded scrippelle in the dish in overlapping rows, with the pointed ends covered and the pretty fanlike edges visible.
-
32
Spoon the remaining sauce on top of the scrippelle, in streaks down the center of the rowsdont try to cover them completely.
-
33
Sprinkle the remaining grated cheese (or a bit more if needed) lightly all over the top.
-
34
Cover the pan with aluminum foil, making sure the foil doesnt touch the cheese.
-
35
Bake for about 15 minutes, remove the foil, and bake until the sauce is bubbling and the gratinato topping is golden and crispy, about 10 minutes more.
-
36
Serve very hot, right from the dish.
