Pancakes with Ricotta and Spinach Filling

by Editorial Staff

Summary

Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine European
Servings (Default: 5)

Ingredients

  • 4 egg (s)
  • some salt, for seasoning
  • 0.75 liter ¾ milk
  • 400 g spelled flour, 630 mm
  • Clarified butter, for frying

For the filling:

  • 400 g spinach leaves, frozen (thawed)
  • 250 g ricotta
  • 50 g parmesan, freshly rated
  • 1 teaspoon basil, finely chopped, frozen
  • Salt, for seasoning
  • Pepper, from the mill, for seasoning
  • Nutmeg, freshly grated, for seasoning

For the sauce:

  • 1 clove garlic, finely chopped
  • 1 tablespoon olive oil
  • some vegetable stock, instant
  • some spice (s), dried Italian
  • 2 cans tomato (s) (pizza tomatoes), (approx. 450g drained weight)
  • Salt, for seasoning
  • some sugar, for seasoning
  • Béchamel :
  • 3 tablespoon butter
  • 3 tablespoon spelled flour, 60 (heaped )
  • 300 ml milk, low in fat
  • some nutmeg, freshly grated
  • some fat, for the shape
  • 50 g parmesan, rated
Pancakes with Ricotta and Spinach Filling
Pancakes with Ricotta and Spinach Filling

Instructions

  1. For the pancakes, stir the eggs and a little salt in the food processor until frothy. Pour in the milk, sift the flour over it and stir everything into a viscous dough (the dough should run off the spoon), depending on the type of flour, a little more milk than indicated may be necessary.
  2. Bake the pancakes from the batter in a coated pan one after the other in hot clarified butter.
  3. For the filling, defrost the frozen spinach leaves in the microwave, squeeze out the liquid well with your hands, chop a little if necessary and mix with the ricotta, freshly grated Parmesan and basil in a saucepan. Season well with salt, pepper and nutmeg.
  4. For the tomato sauce, peel and finely chop the garlic. Heat the olive oil in a small saucepan and sauté the garlic in it. Drain the tomatoes from the tin a little (to a drained weight of approx. 450g) and add, season with salt, sugar, instant stock, dried Italian spices and a little nutmeg.
  5. Preheat the oven to 200 ° C.
  6. For the bechamel sauce, heat the butter in a small saucepan and sweat the flour in it, stirring constantly. Slowly pour in the milk while continuing to stir and briefly bring the sauce to the boil. Season with salt and freshly grated nutmeg.
  7. Fill the cooled pancakes with the ricotta and spinach mixture, roll up and place in the lightly greased casserole dish (there may be a few pancakes left that can be cut into small pieces and frozen as a soup). First pour the tomatoes, then the bechamel sauce. Sprinkle with freshly grated parmesan and bake the filled pancakes in the oven on the middle rack for about 30 minutes until golden brown.
  8. A mixed salad goes very well as a side dish!

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