Crespelle with ricotta and spinach

4.55 from 46 ratings
RECIPE BY Jessica | Chef & Author
Crespelle are an elegant alternative to pasta & co. They are filled with an irresistible mixture of creamy ricotta, tangy Parmesan and fresh spinach, topped with a generous amount of béchamel sauce and baked in the oven. This dish transports you straight to the cozy trattorias of Italy.
Amount
4
servings
Ingredients list
Crespelle
Filling
Béchamel sauce
Difficulty: easy
Cost: low
Calories: 514kcal
Prep: 25 minutes
Cook: 25 minutes
Total: 50 minutes
Difficulty: easy
Cost: low
Calories: 514kcal
Prep: 25 minutes
Cook: 25 minutes
Total: 50 minutes
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Directions
Crespelle
  • First place the flour and a pinch of salt in a large bowl. Add the milk and mix with a whisk to form a lump-free mixture.
    125 g pastry flour, 300 ml milk
  • Crack the eggs into a small bowl and whisk thoroughly with a fork.
    2 eggs
  • Now add the beaten eggs to the flour and milk mixture and work in thoroughly with a whisk.
  • Now heat a large frying pan. Melt a small knob of butter in the pan for each crespella. Then quickly pour a ladleful of the batter into the hot pan and swirl gently so that the batter is evenly distributed. Bake the batter for one minute, then turn it over and leave it in the pan for another minute. Then transfer to a plate and prepare the next crespella.
Ricotta spinach filling
  • Wash the spinach leaves and shake dry. Heat a small pan with a dash of olive oil. Add the peeled garlic and spinach and sauté over a low heat for 5 minutes. Then remove the garlic, place the spinach in a bowl and leave to cool briefly.
    200 g leaf spinach, 1 clove garlic
  • Then add the grated parmesan and ricotta. Season with salt and mix everything thoroughly.
    350 g ricotta cheese, 50 g parmesan cheese
Béchamel sauce
  • Heat the milk in a saucepan. Melt the butter in a separate pan over a low heat, remove from the heat and stir in the flour vigorously with a whisk. Simmer over a low heat until the roux is golden yellow.
    25 g butter, 25 g pastry flour, 250 ml milk
  • Stir the roux into the hot milk and season with nutmeg and salt. Leave to thicken over a low heat for 5-6 minutes, stirring constantly.
Prepare crespelle
  • Prepare a large casserole dish and spread some béchamel sauce evenly over the base. Preheat the oven to 250°C / 480°F.
  • Now take one crespella at a time, add some of the ricotta and spinach mixture and spread evenly. Leave approx. 1cm / ½in of the edge free. Fold them first into a semicircle and then into a quarter circle.
  • Then place the filled crespelle in the casserole dish and arrange them slightly overlapping. Pour the remaining béchamel sauce over the top and place the dish in the preheated oven for 10 minutes.
  • Remove the baked crespelle, arrange in portions and serve immediately.
    Buon appetito!
Calories: 514kcal (26%)Carbohydrates: 41g (14%)Protein: 28g (56%)Fat: 27g (42%)Saturated fatty acids: 16g (80%)Polyunsaturated fatty acids: 1gMonounsaturated fatty acids: 7gTrans fatty acids: 0.2gCholesterol: 165mg (55%)

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