Crispelle with Ricotta and Spinach Filling

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 (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1 cup (150g) fresh spinach, chopped 1 cup (150g) fresh spinach, chopped
• 1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 28g, 4g
• Protein: 14g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, eggs, milk, and salt until smooth.
2. 2.
   Heat a non-stick skillet over medium heat and brush it with olive oil.
3. 3.
   Pour 1/4 cup of the batter into the skillet, swirling it around to evenly coat the bottom.
4. 4.
   Cook the crepe for about 2 minutes, until the edges start to crisp up and the bottom is golden brown. Flip the crepe and cook for an additional 1-2 minutes.
5. 5.
   Repeat the process with the remaining batter, stacking the cooked crepes on a plate.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   In a mixing bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, black pepper, and nutmeg. Mix well.
8. 8.
   Place a spoonful of the ricotta and spinach filling onto each crepe and roll it up.
9. 9.
   Arrange the filled crepes in a baking dish and bake for 15-20 minutes, until the filling is heated through and the edges of the crepes are slightly crispy.
10. 10.
    Serve the crispelle warm and enjoy!

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them. Remove any tough stems and discard them.

Tips & Tricks

• If you prefer a crispier texture, you can place the filled crispelle under the broiler for a few minutes after baking.
• Feel free to add some grated mozzarella cheese on top of the filled crispelle before baking for an extra cheesy touch.
• Experiment with different fillings such as mushrooms, sun-dried tomatoes, or roasted peppers to create your own variations.
• Serve the crispelle with a side of marinara sauce or a fresh green salad for a complete meal.
• Leftover crispelle can be refrigerated and reheated in a skillet or oven for a quick and delicious meal.

Serving advice

Serve the Crispelle with Ricotta and Spinach Filling as a main course for lunch or dinner. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese for an extra touch of flavor.

Presentation advice

Arrange the filled crispelle on a serving platter, placing them seam-side down to showcase the filling. Drizzle a little olive oil over the top and garnish with a sprig of fresh parsley for an elegant presentation.