Crespelle alla Fiorentina

To prepare the crepe batter, whisk the 00 flour and 2 grams of salt in a large bowl. In a separate bowl, whisk the eggs and whole milk. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Melt 20 grams of unsalted butter and stir it into the batter. Cover and let the batter rest in the refrigerator for at least 30 minutes.

Heat a non-stick crepe pan or skillet over medium heat. Lightly grease the pan with a small amount of the remaining unsalted butter. Pour a ladleful of crepe batter into the pan, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges are golden, then flip and cook for another 30-60 seconds. Transfer the cooked crepes to a plate and repeat with the remaining batter, greasing the pan as needed.

For the filling, wash the fresh spinach thoroughly. In a large pot, wilt the fresh spinach over medium heat with just the water clinging to its leaves. Drain the spinach well, pressing out as much excess water as possible. Finely chop the spinach.