Adriana's Italian Recipe for Spinach and Ricotta Crepes

Spinach and Ricotta Crepes
(Crepes con Spinaci e Ricotta)


Ingredients:

For the Crepe Batter:
2 eggs
8 fl oz (250 ml) milk
3 and 1/2 oz (100 grams) plain flour
1 oz (25 grams) butter
Extra virgin oil, for brushing
Salt

For the Filling:
1 lb and 2 oz (500 grams) spinach
7 oz (200 grams) ricotta cheese
1 egg yolk
1 and 1/2 oz (40 grams) butter, plus extra for greasing 1 tablespoon extra virgin olive oil 2 tablespoons Parmigiano cheese, freshly grated

Directions:

Prepare the Crepe Batter:
Sift the flour into a bowl.

Add the eggs and 3-4 tablespoons of the milk and mix well.

Gradually stir in the remaining milk to make a runny batter.

Melt the butter in a double boiler in a heat proof bowl over a pan of simmering water, leave to cool completely, then add to the batter.

Season with salt, beat again for another few minutes with a small whisk, then leave to stand for about an hour.

Brush the base of a crepe pan with olive oil and heat.

Pour in 2 tablespoons of the batter.

Turn and tilt the pan so that the batter covers the base evenly.

Cook for 3-4 minutes until the underside is set and golden brown.

Flip over with a spatula and cook the other side for about 2 minutes until golden.

Slide the crepe out of the pan on to a plate.

Make more crepes in the same way until all the batter is used. Makes 12.

Prepare the Filling:
Preheat the oven to 180°C (350°F) Gas Mark 4.

Grease an ovenproof dish with butter.

Cook the spinach, in just the water clinging to the leaves after washing, for about 5 minutes.

Drain, squeeze out as much liquid as possible and chop. Melt 1 oz (25 grams) of the butter with the olive oil in a frying pan.

Add the spinach and cook over a low heat, stirring frequently, for about 5-7 minutes. Transfer to a bowl and mix with the ricotta and egg yolk. Spread the mixture on the crepes, fold in half and arrange in the prepared dish. Sprinkle with the Parmigiano cheese and dot with the remaining butter. Bake for 15 minutes.

Remove from the oven and leave to stand for a few minutes before serving. Serves 4.

That's it!

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