Crespelle with spinach and ricotta
easy
75 mins
75 mins
Ingredients
- 4 Eggs (size M)
- 1/4 l Milk
- 1 pinch Salt
- 250 g Flour
- 1 knife tip Baking Powder
- 600 g leaf spinach
- 1 medium onion
- 1-2 Garlic cloves
- 2 TABLESPOONS Olive oil
- 1/8 l Vegetable broth
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 7-10 Tbsp grated nutmeg
- 200 g Ricotta cheese
- 1/8 l Mineral water
- 40 g Butter or margarine
- 4 TABLESPOONS Parmesan cheese
- 7-10 Tbsp Grease
Directions
- 1
Mix eggs, milk, salt, flour and baking powder to a smooth pancake batter. Leave to swell for about 30 minutes. Sort the spinach, clean and wash thoroughly several times. Drain. Peel onion and garlic. Chop the onion finely, press the garlic through a garlic press.
- 2
Heat the oil in a pot and fry the onion and garlic until transparent. Add spinach and stock, bring to the boil briefly and let the spinach collapse. Season with salt, pepper and nutmeg. Pour onto a sieve and drain. Coarsely crumble the ricotta. Add mineral water to the dough. Heat some fat in a large pan (23-24 cm Ø) and add 1/5 of the dough. Bake 5 golden brown pancakes one after the other and let them cool down. Spread the spinach and ricotta on the pancakes, roll them up and cut them diagonally into approx. 1 1/2 cm thick slices. Place in a greased ovenproof dish in flakes. Sprinkle with parmesan and bake in the preheated oven (electric: 225°C/ gas: level 4) for 15-20 minutes.
- 3
Add mineral water to the dough. Heat some fat in a large pan (23-24 cm Ø) and add 1/5 of the dough. Bake 5 golden brown pancakes one after the other and let them cool down. Spread the spinach and ricotta on the pancakes, roll them up and cut them diagonally into approx. 1 1/2 cm thick slices. Place in a greased ovenproof dish in flakes. Sprinkle with parmesan and bake in the preheated oven (electric: 225°C/ gas: level 4) for 15-20 minutes. Serve hot. Serve with tomato sauce
- 4
Preparation time approx 1 1/4 - 11/2 hours
Nutrition Facts
650 kcal
53 g
31 g
30 g
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