The Green Crepes with Bresaola and Ricotta are delicious and very easy to make, even well in advance.
These are spinach crepes, and you can use either fresh or frozen spinach and switch up the ricotta with a cheese like robiola or stracchino if you prefer.
To be served strictly cold, these crepes will be perfect for an appetizer on the terrace with friends or family, and you’ll see that even kids will enjoy them.
Don’t have bresaola or don’t like it? No problem, use prosciutto or cooked ham or another light deli meat like turkey and they’ll be perfect even for those on a diet.
Below I leave you with more ideas for simple crepes to serve at room temperature, and then as always, right below the photo, let’s discover how to prepare the Green Crepes with Bresaola and Ricotta!!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Green Crepes with Bresaola and Ricotta
- 2 eggs (medium)
- 1.7 cups milk
- 1.25 cups all-purpose flour
- 7 oz spinach, cooked, boiled (or frozen)
- 2 pinches salt
- to taste nutmeg
- 1 tbsp extra virgin olive oil
- 18 oz ricotta
- 1 tbsp extra virgin olive oil
- 2 pinches salt
- to taste black pepper
- 8.8 oz bresaola
Tools
- 2 Bowls
- 1 Hand whisk
- 1 Pan
- 1 Kitchen scale
- 1 Measuring cup graduated
Preparation of Green Crepes with Bresaola and Ricotta
To prepare the crepes, cook the spinach and squeeze them very well, then chop them very finely.
You can also use frozen spinach by letting them defrost, then sauté them in a pan and squeeze them.
I blend the cooked spinach with an immersion blender so that no pieces remain.
In a bowl, beat the eggs with the milk, add the blended spinach, and incorporate them with the hand whisk.
Season with salt and nutmeg, then add the sifted flour little by little using a fine mesh sieve.
You should get a smooth, lump-free batter that is not runny; it should be fairly creamy, so add more flour if necessary, gradually.
Heat a small frying pan of 7 inches in diameter, brush it with a small amount of oil, take a generous ladleful of batter, and pour it into the pan.
Swirl it to reach the edges, and after a couple of minutes, shake the pan to detach it.
Use a spatula to flip the crepe and cook it on the other side.
As you prepare them, place them on a plate.
Meanwhile, work the ricotta with a little olive oil, season with salt and pepper, mixing well to make it creamy.
Fill one crepe at a time by placing a few tablespoons of ricotta and spreading it over one half.
Cover with slices of bresaola and close into a half-moon shape with the empty half of the crepe.
You can serve them immediately or keep them in the refrigerator for a few hours.
How to Store Green Crepes with Bresaola and Ricotta
Once the crepes are prepared and cold, you can store them without filling in an airtight container for 2 days.
Once filled, I recommend consuming them within the day, otherwise, the ricotta releases its whey and tends to wet the crepe too much.
Other Recipes
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