Spinach Stuffed Crepes with Gorgonzola Sauce are a truly delicious first course, perfect for holidays or a Sunday lunch. Try them and they will not disappoint you!

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Difficulty: Easy
Cost: Economical
Preparation time: 1 Hour 30 Minutes
Portions: 8 crepes (6 people)
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients

3 eggs
1 1/4 cups all-purpose flour
1 cup milk
1 tsp sweet paprika (level)
1 tsp curry (level)
3 pinches fine salt
as needed butter (to grease the pan)
1.5 lbs spinach, frozen (already cooked)
3 tbsp butter
1/4 cup Parmesan (grated)
as needed fine salt
1/3 cup onion
6 eggs
3 1/3 tbsp Parmesan (grated)
3 pinches fine salt
1/2 cup milk
4 pinches nutmeg
1 cup cream cheese
3.5 oz Gorgonzola
1/2 cup milk
2 tsp potato starch (level)
7 oz tomato pulp
1 pinch dried oregano
2 pinches fine salt
1 pinch sugar
as needed olive oil

Steps

In a bowl, crack the eggs, add the flour and mix with a whisk. Gradually incorporate the milk, paprika, curry, and salt, and beat well to combine the ingredients.
Grease a crepe pan with butter and pour two not full ladles of batter, making sure to level it well. Cook for a few seconds on each side. Start cooking the edge, which will be slightly thicker; once the batter becomes lighter in color, detach the edges and flip the crepe. You should obtain about 8 crepes.
Place the crepes on a plate.
In a pan, put the butter and the washed, cleaned, and chopped onion. Sauté for a few seconds.
Add the thawed and chopped spinach. Cook for a few minutes, add the grated Parmesan, and adjust the salt. Set aside on a plate.
Put the eggs, Parmesan, and salt in a bowl and whisk to combine the ingredients well.
Pour about two ladles of mixture into the crepe pan and cook the edges first, otherwise, the center may burn. Flip the frittata and cook for a few seconds on the other side.
Place the frittatas on a plate.
Place a crepe on the work surface, add a layer of spinach.
Cover with a frittata.
Then spread with cream cheese.
Roll the crepe, then cut it into four parts. Repeat for all the crepes.
Grease a 10-inch diameter baking dish with butter, arrange the crepes in the dish, and bake at 350°F for about 20-25 minutes.
In a saucepan, put the milk, add the chopped Gorgonzola, and start melting the cheese over medium heat, stirring with a whisk for a few minutes. Add the potato starch and stir again until you get a sauce.
In a saucepan, put a little oil, add the tomato sauce, and heat over medium heat. Add oregano, salt, and sugar, and cook for about 5-10 minutes to thicken it.
Pour some of the sauces over the crepes, or you can serve them at the table and let everyone add to their plate according to their taste.