Decomposed crepes with ricotta and spinach Soft crepes wrap a delicious but classic filling of ricotta and spinach, all sprinkled with tasty béchamel that gives creamy and the right softness to this first course of the holidays, but not only. Simply gratin, they can also be prepared in advance to be baked at the time of consumption.
Time of realization: 2 hours and minutes 30
Degree of difficulty (1 to 5): 2
Ingredients
Crepes
500 g of milk
4 of whole eggs
200 g flour
30 g of seed oil
Bechamel
500 g of whole milk
40 g of butter
40 g flour
1 pinch of salt
Garnishing
500 g of drained and dry sheep ricotta
300 g of boiled spinach
50 g of butter
50 g of parmesan
Procedure for making Crepes with ricotta and spinach
For the crepes
Mix the beaten eggs with the flour, oil and add the milk. It is possible to make the batter with a hand whisk, an electric mixer or with a thermomix 2 min speed 6. Leave the batter to 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
Put the butter into small pieces in a pan making it melt add the flour, stirring quickly without letting it stick and add the milk melting the butter, cook over low heat making it thicken, add the salt. If lumps form, just insert the blender to bring the béchamel back into the cream.
In the thermomix, combine all the ingredients 11 min speed 3 at 100 ° possibly extend the time.
For the filling
Chop the boiled spinach, drain well and cook in a pan with butter and Parmesan cheese. Drain the ricotta and make it dry and add it to the spinach. Spread the filling on the surface of the crepes and roll up, then cut each crepes diagonally into three pieces, arrange in a pan and sprinkle with béchamel and parmesan and cook and brown. Serve hot.
The recipe was made by Antonella Audino.
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