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.
Learn more about Lorenza Ávila
Ingredients6 portions
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.
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