Crespelle with Spinach and Ricotta
Imagine thin golden crepes rolled with a creamy spinach and ricotta filling, topped with homemade tomato sauce and baked to perfection. This Italian recipe, typical of the Abruzzo region, is a true comfort dish for winter evenings. You'll love the simplicity of its preparation and the richness of its flavors. Each bite will transport you under the Italian sun, with the smoothness of ricotta and the tenderness of spinach. It's a generous vegetarian meal that will please the whole family, easily customizable with your favorite herbs. Enjoy and bon appétit!
Ingredients
- crepe batter (flour, eggs, milk, salt)for 12 crepes
- fresh spinach300 g
- ricotta250 g
- grated parmesan50 g
- mozzarella150 g
- garlic2 cloves
- tomato sauce400 ml
- butter30 g
- salt1 pinch
- pepper1 pinch
- olive oil2 tablespoons
Instructions
- 1
First, prepare the crepe batter: mix 200 g flour, 3 eggs, 300 ml milk and a pinch of salt. Let rest 30 minutes, then cook the crepes in a lightly buttered pan. Set aside.
- 2
Sauté the spinach with minced garlic in a drizzle of olive oil until wilted. Season with salt and pepper, then drain well.
- 3
Combine the cooked spinach with ricotta and half the parmesan. Adjust seasoning.
- 4
Spread a spoonful of filling on each crepe, roll them into cylinders, and place them in a buttered baking dish.
- 5
Cover with tomato sauce, sprinkle with diced mozzarella and remaining parmesan. Bake at 180°C (350°F) for 20 minutes, until golden and bubbly.
- 6
Let cool slightly before serving. Pair with a green salad for a balanced meal.
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