Crespelle: Crepes filled with Spinach and Ricotta Cheese

DIFFICULTY Medium/Easy
TIME PREPARATION 20/25 Min
TIME COOK 10 MIN
EQUIPMENT Cutting board, Knife, Peeler, Pans, Ovenproof dish
CATEGORY Vegetarian


INGREDIENTS (4/5 persons)
Fresh Spinach 1 handfull each person. Frozen Spinach 2 cube easch person
Fresh ricotta gr. 250
1 and half cup of Parmigiano (grated)
4 eggs
1 glass of milk
Half cup of flower
2 Spoons of butter
Sage, salt and pepper


DIRECTIONS
Cook the spinach to steam and stew in the pan with a little butter and salt
Prepare creps:
Break 3 eggs (use only the yolk)
add flour
add milk and a pinch of salt
Blend all ingredients until the mixture is uniform average density
Cook creps:
Use a nonstick pan
Heat the pan over high heat
Pour a ladle of mixture into pan and quickly, to ensure that the compound covers the entire surface
Cook until the mixture separates from the pan, then turn the crepes and cook for another minute
Place on a plate creps
Prepare the stuffing:
Mix spinach, ricotta, egg, Parmesan, salt and pepper
Spread the filling on creps
Creps rolling and cut into thick slices about 1.5 cm
Arrange the slices in the oven dish creps
Add butter and sage
Cook in oven for 10 minutes
Serve hot
Variants:
Add a little 'sauce bechamel
Add the diced tomatoes with a little oil
Add the butter and truffle
Add mushrooms