Crespelle with ricotta and spinach
Crepes filles with creamy ricotta and spinach sauce. Baked in tomato sauce and topped with cheese.
For the crespelle
- 2 eggs
- 125 g flour
- 125 ml milk
- a pinch of salt
- 50 g butter melted
For the filling
- 200 g frech spinach washed and drained
- 250 g ricotta
- 1 onion chopped finely
- 2 cloves of garlic minced finely
- 1/4 cup of dry white wine
- salt and pepper to taste
- 1 cup tomato sauce
- 2 handful of gruyere or gouda cheese
Make the crespelle
In a bowl whisk together the eggs, flour milk and salt.
Add the melted butter.
In a small non-stick pan bake thin crepes (you should get around 12 with this recipe) and set aside.
Make the filling
Heat a tablespoon of olive oil in a pot and add the onion and the garlic. Fry for 3-4 minutes.
Add the washed and drained spinach leaves, cover the pot and let it wilt for a few minutes.
Add the white wine and the ricotta. Stir well.
Season with salt and pepper.
Let the sauce cool down a bit.
Assemble the crespelle
Place one crepe in front of you and spread one heaped tablespoon of the filling on the lower half.
Roll it up and place with the seam down in an oiled oven dish.
Repeat with the remaining crespelle.
Season the tomato sauce with salt and pepper and spread over the crespelle.
Sprinkle with cheese and bake in an 180°C / 356°F hot oven for 25-30 minutes or until golden brown on top.