Pasta and first courses
Pasta and first courses
Ricotta and spinach crêpes
Six large crêpes wrap around a filling of spinach, ricotta and scamorza. Baking finishes cooking the filling and browns the Parmigiano and butter on top.
From Nonna Adele’s kitchen
- Cooking
- About 15 minutes in the oven, until the filling is fully cooked
- Resting
- 30 minutes for the batter
Temperatures: 180 °C
LET’S GET COOKING
Method
Blend or whisk the eggs, flour, milk, softened butter and salt to make a lump-free batter. Leave to rest for 30 minutes.
Squeeze the boiled spinach dry, chop and mix with the ricotta, egg, scamorza, salt, pepper and Parmigiano. The filling should be evenly mixed and not watery.
Heat a suitable 34 cm griddle or frying pan. Pour in a ladleful of batter and spread thinly. Turn the crêpe when it releases from the pan and cook the other side. Repeat to make the stated 6 crêpes.
Divide the filling between the crêpes and roll them up. Arrange in a baking dish and scatter with Parmigiano and the small pieces of butter for finishing.
Bake in an oven preheated to 180 °C for about 15 minutes, continuing if necessary until the filling reaches 74 °C at the centre. Let the crêpes settle briefly before serving.
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