How to make Ricotta and Spinach Florentine Crepes, a recipe that includes, among other ingredients, eggs and nutmeg, to be au gratin in the oven.
Ingredients for 4 portions
- Little tomato sauce
- Spinach 300 gr
- Ricotta 200 gr
- Flour 100 g
- Grated Parmesan
- Nutmeg
- Butter 80 g
- 4 eggs
- A glass of milk
- Half a liter of bechamel
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Preparation of Florentine ricotta and spinach crepes
In a bowl mix well the cooked and chopped spinach, the ricotta, 2 eggs, 3 spoons of parmesan, salt, pepper and nutmeg.
Prepare the omelettes by mixing 2 eggs, milk, 50 grams of melted butter, flour and a little salt.
You have to get a very smooth batter. Butter a pan and put a little batter, cook the crepes on both sides. Continue until you finish the dough.
Fill the omelettes with the dough and roll them as if they were cannoli, then put them lined up in a greased baking dish of butter and cover them with the bechamel.
Sprinkle with Parmesan cheese and stain the surface with a little tomato sauce.
Bake and cook au gratin for about 20 minutes.
