Lorenza Ávila

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Lorenza Ávila

Spinach and Cheese Stuffed Crepes

Name: Spinach and Cheese Stuffed Crepes
Prep time: 40 min
Cook time: 40 min
Yield: 6
Cuisine: Francesa
Ingredients: 1 1/2 cups milk; 1 cup flour; 2 eggs; 1 tablespoon oil; 1/2 teaspoons salt; 4 cups baby spinach; 1/4 cups olive oil; 1 clove garlic, finely chopped; 1/2 kilos ricotta cheese; 1/3 cups parmesan cheese, grated; 1/4 cups parsley, chopped; salt, to taste; black pepper, to taste

40 mins

Low

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Lorenza Ávila

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These delicious crepes are stuffed with spinach and ricotta cheese. They can be served with a Florentine egg sauce that is like béchamel with cheese.

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Ingredients

6 portions

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Preparation

In a blender, mix milk, flour, eggs, oil and salt.

In a small pan and greased with a little butter put a little of the crepe mixture until it covers the pan with a thin layer. Let them brown on one side and turn them around quickly.

Repeat the previous step with all the crepes and reserve on a plate.

Cook the spinach with the oil over low heat until all the liquid is released, 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.

Put 2 tablespoons of the spinach filling in each crepe and roll up.

Optional: arrange the crepes in a greased bowl, glaze with melted butter and sprinkle with grated cheese. Bake for 20 minutes and serve with a sauce like that of the Florentine eggs, known as mornay.