These delicious crepes are filled with spinach and ricotta cheese. They can be served with a sauce similar to Florentine eggs, which is like béchamel with cheese.
In a blender, mix the milk, flour, eggs, oil, and salt.
In a small greased skillet with a bit of butter, pour some of the crepe mixture until it covers the skillet with a thin layer. Let them brown on one side and quickly flip them over.
Repeat the previous step with all the crepes and set aside on a plate.
Cook the spinach with the oil over low heat until it releases all its liquid, add the chopped garlic, and cook for another minute.
In a bowl, mix the spinach, ricotta cheese, parmesan cheese, parsley, salt, and pepper to taste.
Place 2 tablespoons of the spinach filling in each crepe and roll them up.
Optional: arrange the crepes in a greased dish, brush with melted butter, and sprinkle with grated cheese. Bake for 20 minutes and serve with a sauce like that of Florentine eggs, known as mornay.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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