Tuscan Spinach and Ricotta Crespelle Recipe
Ingredients
- 1 ½ cup whole milk
- 5 large eggs, divided
- ¾ teaspoon salt, divided
- 1 cup all-purpose flour
- 4 tablespoons unsalted butter, melted
- 1 tablespoons olive oil, plus more for the pan
- 2 cups baby spinach
- 1 clove garlic, minced
- 1 ½ cup full-fat ricotta cheese
- ⅔ cup pecorino Romano cheese, divided
- ¼ teaspoon nutmeg
- 1 ½ cup tomato sauce
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