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Crespelle with Spinach and ricotta

Allow 40-50 Minutes
Total, upto 1 hour
Ingredients:
  • For the crepes
  • 3 eggs
  • 400 ml of milk
  • pinch of salt
  • 250g type '00' flour
  • 2 tablespoons of olive oil (plus more to oil the pan)
  • For the filling
  • 200 gr of baby spinach
  • 1 garlic clove
  • 1 tablespoon of extra-virgin olive oil
  • 300g of ricotta
  • 1/4 cup of grated parmigiano
  • 1/4 cup grated pecorino
  • 2 eggs
  • 1 few tablespoons of parsley leaves
  • salt and pepper
  • nutmeg (1/4 teaspoon)
  • zest of 1/2 lemon
  • For the sauce
  • 2 x 400g tin tomatoes
  • 200 ml of water
  • 2 garlic cloves, smashed
  • 2 tablespoons of extra virgin olive oil
  • salt and pepper to taste
  • fresh basil leaves
  • For the topping
  • 1 cup Parmigiano or pecorino
  • a few knobs of butter

Sautee’  the  spinach  with  garlic  and  oil,  cover  with  a  lid  and  cook  until  just  wilted.  Set  aside  to  cool. Mix  the  ricotta  with  eggs,  pecorino  and parmigiano,  nutmeg,  lemon  zest,  parsley  and  seasoning. Add  the  cooled  spinach  and  mix  to  combine. Rest  in  the  fridge  to  firm  up  for  30  minutes.

Fry the garlic in the oil in a medium saucepan, add  the  tomatoes  and  200 ml of water  and  bring  to  a  simmer.  Add some parsley or basil, turn  the  heat  down,  and  cook  gently  for  25  minutes.  Season  with  salt , pepper and  fresh  basil  leaves .

To make the crepes, beat eggs, milk, oil and a pinch of salt in a large mixing bowl. Whisk in the flour to create a runny batter. Rest for 20 minutes. Melt some extra oil in a medium non-stick pan, ladle in a small amount of batter to cover the pan in a tin layer. Cook for 1-2 minutes then flip over and cook for another 30 seconds. Set aside and continue until the batter is finished.

Turn your oven to 200 C conventional, 180 C Fan forced.

Ladle a little of the tomato sauce into the bottom of a rectangular oven dish, roughly 30 x 40.

Fill each crepe with 1-2 tablespoons of the filling, fold into a triangle and place onto the tray. Repeat with the rest of the crepe, making super to only slightly overlap the onto the tray. You want them to be in one layer. Use 2 oven toys, if needed.

Cover the folded crepes with of 3-4 ladlefuls tomato sauce (you will have some left over for a cheeky pasta!), dust with freshly grated parmigiano or pecorino and a few knobs of butter.

Bake for 30-35 minutes or until bubbly and golden and the edges of the crespelle look slightly crispy.

Recipe Image

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