Spinach – Ricotta – Crespelle

Summary

Ingredients

• 90 g flour
• 375 ml milk
• 4 egg (s)
• 30 g butter, liquid
• 30 g butter
• 200 g ricotta
• 400 g spinach leaves
• 1 tablespoon basil, finely chopped
• 4 sage leaves, finely chopped
• 100 g parmesan, freshly rated
• 1 can (s) tomato (s), chopped
• 1 clove garlic, finely chopped
• 1 tablespoon oil (olive oil)
• 2 pinches sugar
• salt and pepper
• Clarified butter, for frying
• nutmeg

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Instructions

1. Mix 60 g flour with 1/8 l milk, eggs and melted butter. Season the dough with a pinch of sugar and salt and let it soak for 1/2 hour. Then gradually thin crespelle from the dough in a coated pan with a little clarified butter
2. Bake (pancakes). Sweat the garlic in a saucepan with olive oil, add the diced tomatoes, season with salt and sugar and let simmer for about 10 minutes. Wash the spinach, let it collapse in a large hot saucepan, then squeeze it out and chop finely. Mix the ricotta with spinach, 50 g parmesan, basil and sage and season with salt, pepper and nutmeg. Melt 30 g of butter in a saucepan, add 30 g of flour and pour in the remaining milk, stir well so that there are no lumps. Bring the sauce to the boil briefly and season with salt and nutmeg. Fill the crespelle with the ricotta mixture, roll up and layer in a buttered baking dish. Then baste with the tomato sauce and the bechamel sauce. Scatter the rest of the parmesan on top and grill in the oven at 220 degrees for about 15 minutes.