Summary

Ingredients

• 450 g spinach leaves, frozen
• 250 g ricotta
• 6 tablespoon parmesan, freshly grated
• 4 egg (s)
• salt and pepper
• 80 g butter
• 450 ml milk
• 140 g flour
• Butter for frying
• Fat for the shape
• 250 ml broth
• nutmeg

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Instructions

1. Filling:
2. Thaw the spinach according to the instructions on the packet and chop it finely. Mix well with the ricotta, 3 tablespoons of parmesan and 2 eggs. Season the filling with salt, pepper and nutmeg.
3. Pancakes:
4. Melt 50 g butter in a small saucepan. Mix the melted fat with 2 eggs, 200 ml milk, 100 g flour and a pinch of salt with a whisk to a very liquid pancake batter. Let the dough stand for ten minutes at room temperature. Melt some butter in a small pan and bake six to eight thin pancakes one after the other from the batter. Put some spinach filling on each pancake, roll up and place next to each other in a greased, ovenproof dish.
5. Béchamel:
6. Melt 30 g butter in a small saucepan. Add 40 g flour and sauté briefly while stirring. Pour in the stock and milk in a fine stream, stirring constantly. Let the sauce cook for a few minutes. Season with salt, pepper and nutmeg and pour over the pancakes.
7. Sprinkle everything with freshly grated parmesan (approx. 3 tablespoon). Bake the crespelle in a preheated oven at 175 °, convection 150 °, gas mark 2 for about 25 minutes.