Crespelle al Bitto

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs 2 large eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 cup (100g) grated Bitto cheese 1 cup (100g) grated Bitto cheese
• 1 cup (30g) fresh spinach, chopped 1 cup (30g) fresh spinach, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped 1 tablespoon fresh basil, chopped
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 26g, 4g
• Protein: 14g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, eggs, milk, and salt until smooth. Let the batter rest for 10 minutes.
2. 2.
   Heat a non-stick skillet over medium heat and brush it with olive oil. Pour 1/4 cup of the batter into the skillet and swirl it around to evenly coat the bottom. Cook for about 1 minute, until the edges start to lift. Flip the crepe and cook for another 30 seconds. Repeat with the remaining batter.
3. 3.
   In a separate bowl, combine the grated Bitto cheese, chopped spinach, parsley, basil, dried oregano, black pepper, and heavy cream. Mix well.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   Take one crepe and spoon a generous amount of the cheese and spinach mixture onto the center. Roll the crepe tightly and place it in a baking dish. Repeat with the remaining crepes and filling.
6. 6.
   Bake the filled crepes for 15-20 minutes, until the cheese is melted and bubbly.
7. 7.
   Serve the Crespelle al Bitto warm and enjoy!

Treat your ingredients with care...

• Bitto cheese — If you can't find Bitto cheese, you can substitute it with a combination of Fontina and Parmesan cheese for a similar flavor profile.
• Fresh spinach — Make sure to thoroughly wash the spinach leaves before chopping them to remove any dirt or grit.
• Crepes — To achieve thin and even crepes, pour the batter into the skillet and immediately tilt and rotate the pan to spread the batter thinly across the surface.

Tips & Tricks

• You can make the crepes in advance and store them in the refrigerator for up to 2 days. Just make sure to separate them with parchment paper to prevent sticking.
• Feel free to customize the filling by adding other vegetables such as mushrooms or roasted bell peppers.
• For a richer flavor, you can sprinkle some grated Parmesan cheese on top of the filled crepes before baking.
• Serve the Crespelle al Bitto with a side of fresh mixed greens dressed with a light vinaigrette to balance the richness of the dish.
• Leftovers can be reheated in the oven or microwave for a quick and delicious meal.

Serving advice

Serve the Crespelle al Bitto as a main course accompanied by a fresh salad or steamed vegetables. Garnish with a sprinkle of fresh herbs for an extra touch of freshness.

Presentation advice

Arrange the filled crepes on a serving platter, drizzle with a touch of olive oil, and sprinkle with additional chopped herbs for an appealing presentation. Serve with a side of salad or vegetables to create a visually pleasing and well-balanced plate.