Crespelle with spinach-ricotta filling and tomato sauce

Name: Crespelle with spinach-ricotta filling and tomato sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 Eggs (size M); 1/4 l Milk; 7-10 Tbsp Salt; 250 g Flour; 1 knife tip Baking Powder; 600 g leaf spinach; 2 Onions; 3-4 Garlic cloves; 4 TABLESPOONS Olive oil; 100 ml Vegetable broth (instant); 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg; 200 g Ricotta cheese; 1/8 l Mineral water; 40 g clarified butter; 25 g grated parmesan cheese; 7-10 Tbsp Sweet peppers; 1 TABLESPOON Tomato paste; 500 g chunky tomatoes; 1 pinch Sugar; 7-10 Tbsp Grease; 7-10 Tbsp Diced tomatoes

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 Eggs (size M)
1/4 l Milk
7-10 Tbsp Salt
250 g Flour
1 knife tip Baking Powder
600 g leaf spinach
2 Onions
3-4 Garlic cloves
4 TABLESPOONS Olive oil
100 ml Vegetable broth (instant)
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg
200 g Ricotta cheese
1/8 l Mineral water
40 g clarified butter
25 g grated parmesan cheese
7-10 Tbsp Sweet peppers
1 TABLESPOON Tomato paste
500 g chunky tomatoes
1 pinch Sugar
7-10 Tbsp Grease
7-10 Tbsp Diced tomatoes

Directions

1
Mix eggs, milk, salt, flour and baking powder with the whisk of the hand mixer to a smooth pancake batter. Cover and let it swell for about 30 minutes. In the meantime, clean the spinach, wash it thoroughly and drain it well in a sieve. Peel onions and garlic and dice finely. Heat 2 tablespoons of oil in a large pot. Fry half of the onions and garlic in it, add spinach, deglaze with broth, bring to the boil and let the spinach collapse.
2
Season with salt, pepper and nutmeg. Put into a sieve and drain well. Coarsely crumble the ricotta. Stir mineral water into the pancake batter. Heat some clarified butter in a pan (23-24 cm Ø), add 1/5 of the batter and bake the pancakes until golden brown. Bake 4 more pancakes the same way. Let them cool down. Spread the spinach and ricotta evenly on the pancakes, roll them up and cut them into approx. 1.5 cm thick, diagonal slices. Place in a greased casserole dish in flakes. Sprinkle with parmesan. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.
3
Bake 4 more pancakes the same way. Let them cool down. Spread the spinach and ricotta evenly on the pancakes, roll them up and cut them into approx. 1.5 cm thick, diagonal slices. Place in a greased casserole dish in flakes. Sprinkle with parmesan. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. In the meantime, heat 2 tablespoons of oil in a saucepan and sauté the remaining onions and garlic. Dust with paprika, add tomato paste, sweat briefly and deglaze with tomatoes. Bring to the boil, simmer for about 5 minutes at low heat and season to taste with salt, pepper and sugar. Remove Crespelle from the oven, sprinkle with tomato cubes as desired and serve immediately. Add tomato sauce extra
4
In the meantime, heat 2 tablespoons of oil in a saucepan and sauté the remaining onions and garlic. Dust with paprika, add tomato paste, sweat briefly and deglaze with tomatoes. Bring to the boil, simmer for about 5 minutes at low heat and season to taste with salt, pepper and sugar. Remove Crespelle from the oven, sprinkle with tomato cubes as desired and serve immediately. Add tomato sauce extra