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Lorenza

Lorenza Ávila

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Recipe of Spinach and Cheese Stuffed Crepes
Recipe

Spinach and Cheese Stuffed Crepes

40 mins
Low
130
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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.
Learn more about Lorenza Ávila

Ingredients

6 portions
  • 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

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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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
sofigaby Martín del Campo
23/12/2019 23:48:51
Fantástica, gracias
Anonymous
07/02/2014 19:01:02
crepas rellenas de espinaca y queso fácil de elaborar y lista para elaborarlas......

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