Broken down crepes with ricotta and spinach. Soft crepes wrap a delicious but classic filling with ricotta and spinach, all sprinkled with tasty béchamel which gives creamy and the right softness to this first course dish, but not only. Simply au gratin, they can also be prepared in advance to be baked at the time of consumption.
Production time: 2 hours and 30 minutes
Degree of difficulty (from 1 to 5): 2
500 g of milk
4 of whole eggs
200 g of flour
30 g of seed oil
500 g of whole milk
40 g of butter
40 g of flour
1 pinch of salt
500 g of drained and dry sheep’s milk ricotta
300 g of boiled spinach
50 g of butter
50 g of Parmesan cheese
Process for making Crepes with ricotta and spinach
Mix the beaten eggs with the flour, the oil and add the milk. It is possible to make the batter with a hand whisk, an electric mixer or with thermomix 2 min speed 6. Let the batter rest in the fridge for about 30 minutes.
Grease an 18 cm non-stick pan and spread the butter, I simply rub the dough on the base of the hot pan and then pour a ladle and cook on both sides.
For the béchamel sauce
Place the butter in pieces in a pan, melting, add the flour, stirring quickly without sticking and add the milk, melting the butter, cook over low heat and thicken, add salt. If lumps should form, simply insert the blender to return the béchamel to the cream.
In the thermomix combine all the ingredients 11 min speed 3 to 100 ° possibly prolong the time.
For the filling
Chop the boiled spinach, drain well and cook in a pan with butter and Parmesan. Drain the ricotta and make it well dry and add it to the spinach. Spread the stuffing on the surface of the crepes and roll it up, then cut each pancake into three pieces into an oblique shape, place in a pan and sprinkle with béchamel and parmesan and cook and gratin. Serve hot.
The recipe was made by Antonella Audino.