Ricotta and Spinach Crespelle
Ingredients
- 125 gWheat flour (sifted)
- 2 pcEgg (beaten)
- 750 mlWhole milk (at room temperature)
- 75 gUnsalted butter (divided)
- 500 gSpinach (fresh, stemmed)
- 100 gParmesan cheese (finely grated)
- 1 pinchNutmeg (grated)
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
- 250 gRicotta Cheese (drained)
Method
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.
- 1
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
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
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
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
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
Place a strip of filling on each crespelle, roll tightly. Arrange in a buttered dish, coat with béchamel and sprinkle the remaining parmesan.
- 7
Bake at 200°C. Remove when the sauce bubbles at the edges and the top shows a golden, crispy crust.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 48h in the fridge. Reheat covered to maintain softness.
