Crêpes with spinach ricotta filling

Name: Crêpes with spinach ricotta filling
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 30 g Butter; 200 g Flour; 2 Eggs (size M); 7-10 Tbsp Salt; 300 ml Milk; 7-10 Tbsp Pepper; 6 Tl + 4 Tbsp Olivenöl; 750 g Baby Spinach; 1 Shallot; 100 ml dry white wine; 250 g Ricotta cheese; 250 g Whipped cream; 75 g Parmesan cheese

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

30 g Butter
200 g Flour
2 Eggs (size M)
7-10 Tbsp Salt
300 ml Milk
7-10 Tbsp Pepper
6 Tl + 4 Tbsp Olivenöl
750 g Baby Spinach
1 Shallot
100 ml dry white wine
250 g Ricotta cheese
250 g Whipped cream
75 g Parmesan cheese

Directions

1
Melt the butter. Mix flour and eggs in a bowl. Gradually stir in milk and butter, season with salt and pepper. Brush a small, coated pan with 1/2 teaspoon of oil, heat up.
2
Put some batter in the pan. Bake one side until golden brown, turn the crêpe, finish baking and remove. Bake a total of 12 thin crêpes from the dough, each with 1/2 tsp. oil. Wash and drain the spinach, if necessary put some leaves aside for garnishing.
3
Remove coarse stalks from the remaining spinach. Peel and chop the shallot. Heat 2 tablespoons of oil in a large frying pan and sauté half of the shallot in it until translucent. Add half wine and half spinach, fry until the spinach has collapsed, season with salt and pepper.
4
Drain in a sieve. Repeat the process with the rest of the spinach. Squeeze the spinach, fold in the ricotta, spread the mixture on the crêpes and roll them up. Distribute the rolls on 6 small, deep, ovenproof plates, pour cream over them.
5
Grate the cheese, sprinkle over the rolls. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 8-12 minutes until golden brown. Remove and garnish with spinach leaves if desired.