In Liguria, the walnut sauce we know best from pasta works just as well over crepes. The dish is older than you might expect: crespelle ripiene have been part of the Ligurian kitchen for centuries, a way to use the same condiments in a different vessel. You fill them with spinach and ricotta, fold them flat, and bake them under a generous spoonful of walnut sauce.
The batter is straightforward and needs 20 minutes of rest before you cook the first crepe. Use that time to wilt the spinach and mix the filling. By the time you are ready to fill, the batter is relaxed and the crepes slip cleanly from the pan.
These are dinner food, not a side. Four crepes per person is the right portion. They hold the oven well: if guests are running late, drop the temperature to 120°C and they will wait.
Set servings and units first. You can change them anytime.
Make the crepe batter. Whisk together the flour and a pinch of salt in a large bowl. Add the eggs and whisk to combine. Gradually pour in the milk, whisking until smooth. Stir in the melted butter. The batter should be the consistency of thin cream. Rest at room temperature for 20 minutes.
While the batter rests, wilt the spinach. Place it in a large pan over medium heat with just the water clinging from washing. Stir until collapsed, about 3-4 minutes. Drain into a colander and press firmly with a spoon to remove excess water. Once cool enough to handle, squeeze the spinach hard with both hands. Chop roughly.
Make the filling. Combine the squeezed spinach, ricotta, 3 oz of Parmigiano, and a pinch of freshly grated nutmeg in a bowl. Season generously with salt and pepper. Mix until uniform. Set aside.
Cook the crepes. Heat a 22-24 cm non-stick pan over medium heat. Brush lightly with melted butter. Pour ¼ cup of batter into the pan, tilt immediately to coat evenly in a thin layer. Cook until the edges are set and the top looks dry, about 1-1.5 minutes. Flip and cook 30 seconds on the second side. Slide onto a plate. Continue with the remaining batter, brushing the pan lightly between each crepe.
Heat the oven to 400°F. Butter a large baking dish.
Fill the crepes. Lay one crepe flat. Place 2-3 tablespoons of filling along the center. Fold in half, then fold in half again to form a triangle. Place in the baking dish, overlapping slightly. Repeat until all crepes are filled.
Spoon the Gusta Walnut Sauce generously over the top of the arranged crepes. Scatter the remaining 1 oz of Parmigiano.
Bake for 18-20 minutes until the top is lightly golden and the filling is hot through. Serve directly from the dish.
You made Crespelle alla Salsa di Noci. Time to eat.
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Squeeze the spinach harder than you think necessary. Any water left in the filling will steam inside the crepes as they bake and make them soggy by the time they reach the table. Press with a spoon, then finish by hand. The filling should feel almost dry before it goes into the crepe.
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