Home > Recipes > Ricotta and spinach crepes

Ricotta and spinach crepes

Course

First

Time

50 min

Portions

4 servings

Difficulty

Easy

A fast and equally tasty alternative to the classic cannelloni, not to be missed!

INGREDIENTS

100 gr flour 00
170 g whole milk Soresina
30 g Sorerina Butter
500 g Soresina Besciamella cream
1 egg
salt to taste
pepper to taste

FOR THE STUFFING

200 g Soresina ricotta cheese
300 g cleaned spinach
50 g Soresina Grana Padano
70 g Extra virgin olive oil
1 clove of garlic
salt to taste
pepper to taste

PREPARATION

Melt the butter over a very low heat in a saucepan and then let it cool down; in the meantime, break the eggs in a bowl and dissolve them the milk meanwhile sifting the flour, mixing gently as you go so as not to form lumps.
Add the melted butter, stir and then cover with a transparent film leaving the dough to rest in the refrigerator for about half an hour.
Then, heat and grease a crêpe pan or a thick-bottomed non-stick pan with a little butter (repeat the operation at least one more time after cooking the first two cracks).
Pour one ladle of mixture at a time and distribute the mixture over the entire surface, as to obtain a disc that covers the entire surface of the pan. Cook for about 1 minute.
As soon as the edges start to rise, gently turn the crêpe using a spatula to cook the other side for about 30 seconds.
Continue like this until all the crêpes are cooked and gradually place them on a plate. Finally, cover them with film as soon as they are cooled, so they will not dry out.
In the meantime put the ricotta into a bowl, add 20 grams of extra virgin olive oil and season with salt and pepper, then work quickly with a fork to mix everything together. Add the already cleaned and well squeezed spinach, the grated cheese and mix everything together.
Now put the ricotta and spinach crêpes together: take a plate, place a crêpe and pour some ricotta and spinach stuffing in the middle, then distribute it carefully over the whole surface. Roll it up, starting from the edge near to you. Alternatively you can fold it as a sort of fan.
As you stuff them, arrange the stuffed crêpes and fold them into a slightly greased baking dish, and sprinkle them with béchamel sauce and a little grated cheese.
Let the gratin in the oven for 6 minutes at 240° or until they are lightly toasted on the surface and a delicious crust forms. Serve warm, but not hot!