Ricotta and Spinach Crespelle

Thin, supple crepes hiding a creamy heart of cheese and spinach. The surface is oven-browned, offering a light golden crust before melting in the mouth.

• Prep time: 40 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 651
• Protein: 30 g
• Carbs: 43 g
• Fat: 41 g

Ingredients

• 125 g Wheat flour ( sifted )
• 2 piece Egg ( beaten )
• 750 ml Whole milk ( at room temperature )
• 75 g Minimum butter sweet ( divided )
• 500 g Spinach ( fresh, stemmed )
• 100 g Parmesan cheese ( finely grated )
• 1 pinch Nutmeg ( grated )
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground
• 250 g Ricotta Cheese ( drained )

Instructions

1. Prepare the crespelle batter

   In a mixing bowl, combine flour with eggs. Gradually whisk in the milk to avoid lumps. Add melted butter and a pinch of salt. Let rest for 30 minutes.

2. Cook the spinach

   Sauté the spinach in a pan with a knob of butter until wilted. Squeeze them firmly with your hands to remove all residual moisture, then roughly chop with a knife.

3. Make the filling

   In a bowl, mix the ricotta with chopped spinach, half of the parmesan, and nutmeg. Season with ground black pepper. The filling should be dense and homogeneous.

4. Make the béchamel

   Melt butter, add flour and stir without browning. Pour in cold milk all at once and whisk over heat until the sauce coats the back of a spoon. Season.

5. Cook the crespelle

   Grease a hot pan. Pour a small ladle of batter and swirl to coat. When edges loosen, flip. The crepe should be pale gold and supple, not brittle.

6. Assembly and finishing

   Place a strip of filling on each crespelle, roll tightly. Arrange in a buttered dish, coat with béchamel and sprinkle the remaining parmesan.

7. Gratin

   Bake at 200°C. Remove when the sauce bubbles at the edges and the top shows a golden, crispy crust.

Chef's tips

• Squeeze the spinach like a sponge: if they stay wet, the filling will be runny.
• The béchamel should form a ribbon: if too thick, it won't coat the crespelle properly.

Storage

Keeps for 48h in the fridge. Reheat covered to maintain softness.