Name: Spinach and ricotta crepes
Prep time: 60 min
Cook time: 20 min
Cuisine: Italian
Ingredients: 2 egg; 1/2 cup flour; 1/2 cup milk; 1 pinch salt; 1.10 pounds ricotta cheese; 1.7 ounces spinach, fresh, boiled in distelled water, no salt, drained; 1/2 cup parmesan cheese; 1 pinch salt; 1 pinch nutmeg; 1 1/4 cup milk; 1 tablespoon flour; 1 tablespoon unsalted butter; 1 1/2 cup tomato pulp; 1/2 onion; 1 carrot; 2 tablespoons olive oil; 1 pinch salt; 1/4 cup parmesan cheese; 1 tablespoon unsalted butter

The spinach and ricotta crepes are a rich, tasty and elegant main dish for any special occasion. They can be prepared in advance and cooked just before they are ready to serve, so we can enjoy family and friends more. They can also be frozen already stuffed and seasoned with both tomato sauce and bechamel sauce, in this way we have a dish ready in just 30 minutes because they are cooked directly frozen. A perfect dish for many occasions. The recipe that I propose to you is from my friend Sonia from the blog “Sonia’s recipe“.

DifficultyMedium
CostCheap
Preparation time1 Hour
Cooking time20 Minutes
Serving4
Cooking methodOven
CuisineItalian

Ingredients

For crepes

2 egg

¹/₂ cup flour

¹/₂ cup milk

1 pinch salt

For filling

1.10 pounds ricotta cheese

1.7 ounces spinach, fresh, boiled in distelled water, no salt, drained

¹/₂ cup parmesan cheese

1 pinch salt

1 pinch nutmeg

For bechamel sauce

1¹/₄ cup milk

1 tablespoon flour

1 tablespoon unsalted butter

For tomato sauce

1¹/₂ cup tomato pulp

¹/₂ onion

1 carrot

2 tablespoons olive oil

1 pinch salt

For finishing

¹/₄ cup parmesan cheese

1 tablespoon unsalted butter

Tools

2 Pans

1 Pot

1 Baking Tray

1 Whip

Steps

For bechamel sauce

Melt the butter in a saucepan over low heat, add the flour and cook for about 1-2 minutes, stirring.
Meanwhile, heat the milk.
Add the hot milk to the white roux, mix with a whisk and cook.
Leave to simmer for about 20 minutes.
Cooking the bechamel is essential to avoid the raw flavor of the flour

For tomato sauce

Chop the onion and carrot. Put them in a saucepan with the oil and fry for 5 minutes. Add the tomatoes, season with salt and cook for 15 minutes.

For crepes

Beat the eggs in a bowl with a pinch of salt. Add the flour and mix with a whisk to remove any lumps. Add the milk and leave to rest for 30 minutes. Heat a pan with a drizzle of oil and then clean with kitchen paper, pour a little batter and spread with the help of the special crepes tool or swirl the pan until it covers the entire surface. Cook a couple of minutes on each side. Proceed in the same way until you run out of batter.

For filling

Beat the ricotta with a whisk and chop the spinach. Combine in a bowl and add the Parmesan, salt and nutmeg. Mix everything together and set aside.

For spinach and ricotta crepes

Fill the crepes with the filling and roll them up. In a greased pan add a little tomato sauce, 3-4 tablespoons and the same amount of béchamel. Arrange the crepes in the pan. Cover the crepes with the tomato sauce, add the remaining béchamel sauce, sprinkle with Parmesan and cook at 392 ° F (200 ° C) for 20-25 minutes.