Spinach Crespelle with tomato sauce

Name: Spinach Crespelle with tomato sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Frozen spinach; 3 Eggs; 1/8 l Milk; 150 g + 1 tablespoon dark wheat flour (type 1050); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2-3 TABLESPOONS Pine nuts; 2 Onions; 4 Tomatoes; 6 Tl Oil; 3/8 l Tomato juice; 7-10 Tbsp tr. Herbs of Provence; 150 g Ricotta or cream cheese (Italian cream cheese); 7-10 Tbsp Nutmeg

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Frozen spinach
3 Eggs
1/8 l Milk
150 g + 1 tablespoon dark wheat flour (type 1050)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2-3 TABLESPOONS Pine nuts
2 Onions
4 Tomatoes
6 Tl Oil
3/8 l Tomato juice
7-10 Tbsp tr. Herbs of Provence
150 g Ricotta or cream cheese (Italian cream cheese)
7-10 Tbsp Nutmeg

Directions

1
Defrost the spinach. Mix eggs, milk, 150 g flour, a good 1/8 l water and 1 pinch of salt until smooth. Let the dough swell for about 15 minutes
2
Roast pine nuts without fat, remove. Peel and finely dice onions. Wash the tomatoes and cut into slices
3
Fry half the onions in 1 teaspoon of hot oil until translucent. Sprinkle with 1 tbsp. flour, sauté. Add tomatoes and tomato juice. Season with salt, pepper, herbs and sugar. Bring to the boil and simmer for about 5 minutes
4
Fry the remaining onions in 1 tsp. hot oil. Squeeze out the spinach well and fry. Stir in ricotta, season with salt, pepper and nutmeg. Pine trees