Instead of the usual puff pastry roll, by the way, the spinach and stracchino strudel is really delicious, I tried to make a spinach crepe roll, rich and delicious, enriched and stuffed with stracchino and sliced (I use plant-based). It’s a delicate roll made with egg-free crepes, but you can use your favorite recipe if you have one. This roll is perfect served as an appetizer, or as a delicious second course.
Let’s get to work and prepare the spinach crepe roll together.
OTHER RECIPES WITH SPINACH
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 30 Minutes
- Portions: 1Piece
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing the Spinach Crepe Roll
- 5.6 oz milk (I use oat milk)
- 2/3 cup all-purpose flour
- 1 pinch salt
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 18 oz spinach
- to taste salt
- 10.6 oz stracchino cheese
- 3.2 oz sliced cold cuts
- 1 tbsp breadcrumbs
- 0.7 oz grated cheese
- to taste extra virgin olive oil
Tools
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- Immersion Blender
- Frying Pan
Steps for Preparing the Spinach Crepe Roll
Prepare the crepe batter with milk, I use oat milk, flour, salt, and oil. Blend everything with an immersion blender and let it rest for 5-10 minutes.
Meanwhile, cook the spinach in a pan with garlic, oil, and salt. Cook first with a lid and then without, ensuring you dry the water completely. Remove the garlic and let it cool. Roughly chop the spinach and mix it with the stracchino.
Prepare the crepes by pouring some batter into a lightly greased pan. Rotate the pan to distribute the mixture well. Cook for a few minutes on each side. Continue until the batter is finished.
Brush a sheet of parchment paper with oil. Sprinkle with breadcrumbs. Place 4 or 6 crepes on the parchment paper forming a rectangle. Spread them with the spinach and stracchino mixture. Cover with the sliced cold cuts. Roll up with the help of the parchment paper, forming the roll. Garnish with grated cheese and a drizzle of oil. Bake at 350°F, static, until the roll is golden on the surface. Let it cool slightly and serve.
Storage
You can store the roll for two or three days in the refrigerator.
