Italian Crespelle with Spinach & Ricotta

Crespelle are Italian Crêpes and these are filled with Spinach, Parmesan & Ricotta, covered with a Bechamel Sauce and then a few spoons of a rich Tomato and Basil Sauce, baked for a few minutes and served as a roll or a triangle, but equally fabiosa! A great recipe to make with kids.

Ingredients - For the pancakes

3 oz Plain Flour
Salt
1/2 Pint Milk

2 Eggs

Beat the eggs and the whisk all the ingredients together, set aside for a at least twenty minutes. Then make the crespelle, in a little oil, try and make the thinest pancakes you can - I made seven from the quantity above...

The Filling

Bag of Spinach
Parmesan Cheese
Ricotta
Seasoning
1 Egg

Beat the egg and mix with the cheese and Ricotta.
Steam the Spinach till whilted, allow to cool slightly then squeeze out as much liquid as you can, then roughly chop and mix in with the filling mixture.

Tomato Sauce

Onions

Passata
Basil

Make a basic tomato sauce - quite thick and punchy with lots of Basil.

Make a basic Bechamel Sauce

Method

Spread the filling over the Crespelle then roll up like a Swiss Roll and place in a buttered oven dish, or fold into a triangle.

Cover with some Bechamel Sauce and drop a few spoons of the Tomato Sauce here and there, and place in the oven at 180 for about twenty minutes, or until browned enough.

Enjoy