Spinach & ricotta filled crêpes

Recipe from: 6/1/1996 12:00:00 AM
Ingredients 28
Servings 4
Time

Ingredients

  • PANCAKE BATTER
  • 75
    g
    cake flour
  • salt to taste
  • 2
    eggs
  • 300
    ml
    milk
  • 15
    ml
    oil
  • WHITE SAUCE
  • 50
    g
    butter
  • 50
    ml
    flour
  • 500
    ml
    milk
  • seasoning
  • FILLING
  • 125
    g
    ricotta cheese
  • 1
    egg
  • 1
    ml
    nutmeg
  • 1
    ml
    salt
  • 1
    bunch spinach, cooked, drained, and chopped
  • 15
    ml
    chopped fresh basil
  • NAPOLITANA SAUCE
  • 45
    ml
    olive oil
  • 1
    large onion, finely chopped
  • 2
    cloves garlic, crushed
  • fresh basil, shredded
  • 425
    g
    Italian tomatoes, chopped
  • 30
    ml
    red wine
  • 2
    ml
    salt
  • freshly ground black pepper
  • Parmesan cheese for sprinkling
 

Method

 
PANCAKES 1. Combine flour and salt in a bowl. Beat the eggs and milk in a separate bowl and gradually stir into the flour. Add the oil and stir in. 2. Heat a heavy-based frying pan and rub lightly with oil. Pour a thin layer of batter into the pan to cover the base. Fry on one side until lightly brown, then turn with a spatula and fry lightly on other side. Repeat with the remaining batter to make 8 pancakes. WHITE SAUCE 3. Melt the butter in a small saucepan, stir in the flour and cook for 30 seconds. Gradually stir in the milk. Bring to the boil, whisking to ensure a smooth texture. Season to taste. FILLING 4. Mix all the ingredients together, divide the filling between the pancakes, roll up. Spoon a little white sauce into a baking dish and arrange the filled pancake on top of the sauce. Cover with the remaining white sauce. NAPOLITANA SAUCE 5. Fry the onion, garlic and basil in the olive oil until the onions are soft. Stir in the remaining ingredients and boil until the sauce thickens and becomes a rich, dark colour. Spoon the sauce over the pancakes and sprinkle with Parmesan cheese and bake in preheated 220 ºC oven for 15-20 minutes. Serves 4 as a main course.
 

Read more on: bake  |  dairy  |  shallow-fry
 

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