Ricotta and Spinach Crepes

Introduction:

The ricotta and spinach crepes are an alternative first course, compared to the classic cannelloni.

A light recipe, to be brought to the table and shared with the whole family.

The preparation is a bit more complex than the classic pasta because you will also have to prepare the crepes but the result will be really great!

Ingredients for 6 crepes:

130 g of Chickpea Flour

220 ml of Pasteurized Egg white

150 ml of Water

(if the mixture is thick, add more water)

Q.b. Himalaya Salt

Filling:

250 g of Ricotta

200 g of Spinach

Q.b Himalaya Salt

Q.b. Pepper

Q.b. Garlic powder

Tomato sauce:

2 Canned Peeled Tomatoes

½ Scologno

1 Garlic

Q.b. Himalaya Salt

Q.b. Basil

Q.b. Extra Virgin olive oil

Method:

In a bowl, add the flour, egg white, water and a pinch of salt, mix all the ingredients. Leave to rest for 30 minutes in the refrigerator.

In the meantime, dedicate yourself to the preparation of the tomato sauce.

Boil the spinach in salted water, once ready, squeeze well so as to remove excess water.

In a bowl, add the ricotta, spinach, salt, pepper and garlic powder, blend in a mixer until the mixture becomes creamy.

At this point, take the crepe dough, in a hot non-stick pan, pour a ladle of dough, try to get thin crepes, you will have to cook 3 minutes per side.

Continue until you have made all your crepes.

Stuff the crepes with the ricotta mixture, roll them as you see fit so that the mixture remains inside.

Sprinkle a little tomato on the bottom of the pan, place the crepes and cover them with the remaining sauce. Add a handful of Parmesan and pepper.

Bake (preheated oven) at 180 degrees for 20 minutes, they will be ready when the surface is well au gratin.

Remove from the oven and leave to rest for a few minutes before serving.

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