Spinach Crespelle with Ham and Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 egg (s)
- 150 grams flour
- 200 ml milk
- 3 tablespoons sparkling mineral water
- 1 onion (s)
- 1 clove garlic
- 3 tablespoon oil
- 500 g ilo creamed spinach with the blubb
- 3 tomato (s)
- 0.5 ½ teaspoon, leveled salt
- 0.5 ½ teaspoon, leveled pepper
- 2 tablespoon diced ham
- 2 tablespoon cream cheese
- 100 g soft cheese, alternatively sheep cheese
- 50 g Gouda, rated
- 50 g pine nuts
- 1 tablespoon butter for the pan
Print Recipe
Pin Recipe Instructions
- Make a pancake batter from flour, eggs, a pinch of salt and mineral water. Let it soak for 10 minutes. Bake the pancakes in a hot pan with 2 tablespoons of oil. Let cool down a little.
- Cut the onion and garlic clove into fine cubes and sauté with 1 tablespoon of oil until translucent. Add the spinach and let it defrost. Season with salt and pepper. Core the tomatoes, cut the pulp into fine cubes and add to the spinach.
- Grease a baking dish with butter.
- Brush the pancakes with processed cheese and sprinkle with ham cubes. Put the spinach mixture on top and spread. Sprinkle with the soft cheese cubes and roll up the pancakes. Cut into slices with a sharp knife and place in the baking dish with the cut surfaces facing up. Spread the rest of the filling on top.
- Briefly toast the pine nuts in a dry pan. Sprinkle the casserole with pine nuts and grated cheese and bake in the oven at 200 degrees for 10-15 minutes.
- Annotation:
- The dish sounds very elaborate, but it isn`t. You can also make it the day before and put it in the oven for a short time the next day.
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