Ingredients
For the Filling
- 200 g fresh ricotta (or cottage cheese)
- 2 eggs
- 200 g spinach
- A handful of grated Parmesan cheese
- A pinch of nutmeg
For the Crepes (Crespelle)
- 60 g white superfine flour
- 2 eggs
- 1 glass of milk
- 20 g butter (melted)
- A pinch of salt
For Assembly
- Béchamel sauce (as needed)
- Grated Parmesan cheese
- Optional: a few spoonfuls of tomato sauce
Instructions
Prepare the Filling
Cook the spinach, squeeze out all excess liquid, and place it in a bowl. Add the ricotta, Parmesan cheese, eggs, and a pinch of nutmeg. Mix thoroughly until smooth and well combined.
Prepare the Crepe Batter
In a bowl, mix the flour with eggs and a pinch of salt. Gradually add the melted butter and milk, whisking until smooth. Let the batter rest for at least 30 minutes.
Cook the Crepes
Heat a small frying pan with a little butter. Pour in a thin layer of batter and cook each crepe until set on both sides (like a thin omelette). Repeat with remaining batter.
Fill and Roll
Spread a portion of the spinach and ricotta filling onto each crepe. Roll them up like small Swiss rolls.
Assemble and Bake
Grease an oven dish and arrange the filled crepes inside. Cover with béchamel sauce and sprinkle generously with Parmesan cheese. Optionally, add a few spoonfuls of tomato sauce.
Bake in a preheated oven at 180°C (356°F) for about 20 minutes.
Serve
Remove from the oven and serve warm.