The ricotta and spinach crepes are a very good first course that will make you look great. Let’s see immediately how they are prepared!
The ricotta and spinach crepes are a truly delicious first course and suitable for a family lunch or dinner. In this case they are a valid alternative to egg pasta, generally used to prepare more traditional stuffed cannelloni .
Are you ready to go to work? Here is the recipe for lean pancakes!
Preparation of the recipe for the ricotta and spinach crepes
- To make the spinach crepes, start with the crepes. Put 90 g of sifted flour in a bowl and pour in a little, stirring with a whisk, 200 ml of milk.
- Then add 1 egg, salt and pepper mix well so that no lumps form.
- Let the batter rest in the fridge, covered with cling film, for at least 30 minutes and in the meantime dedicate yourself to the filling and the béchamel.
- To make the filling, wash the vegetables, remove the most damaged parts of the leaves, then cook in a pan with a drizzle of oil without for 7-8 minutes (alternatively you can boil them and then put them in a pan). Squeeze them, being careful not to burn them, and chop them with a knife.
- Pour the spinach into a bowl, add the ricotta, 60 g of parmesan and 1 drizzle of extra virgin olive oil. Then season with salt and pepper and mix to mix everything. Keep aside momentarily.
- Butter the bottom of a pan, put on the stove, heat well and pour a ladle of batter into it. Swirl it so that it is evenly distributed and cook for two minutes first on one side and then on the other. Continue in this way until all the batter is finished.
- Spread the ricotta and spinach filling over the crepes and roll them up or fold them in 4.
- Before placing them in a baking dish and putting them in the oven, it is time to prepare the béchamel. In a saucepan, melt 50 g of butter over low heat and then add 50 g of 00 flour, stirring constantly with a whisk so that no lumps are created.
- When the roux has taken on a light golden note, pour in the milk (to your taste if it is cold, at room temperature or slightly hot) continuing to mix with the whisk until everything has thickened slightly without forming no lump.
- Add a little nutmeg and give a last stir and turn off the heat.
- Then place the crepes stuffed with ricotta and spinach in a greased baking dish soiled with a ladle of bechamel, sprinkle the surface with the rest of the grated cheese, a few knobs of butter and all the béchamel and bake in a preheated oven at 180 ° C for 20 minutes .
- When cooked, remove from the oven and let it cool just for a few moments before serving. Enjoy your meal!
Another recipe to try is that ofthe salmon crepes !
Our crepes with ricotta, spinach and baked bechamel can be kept in the fridge for a maximum of 1-2 days , well covered with cling film. We do not recommend freezing in the freezer.
Riproduzione riservata © - WT
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