The very tasty crepes with ricotta and spinach are a baked first course, easy and quick to prepare.
The crepes are made from crepes filled with ricotta and spinach, arranged in a baking dish and covered with béchamel and cheese.
Great for lunch or dinner, especially for the Christmas holidays.
Recipe by In cucina con amore
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- crepes (basic batter)
- 7 oz (about 3/4 cup) Ricotta
- 16 oz (about 1 lb) Spinach (9 oz if already cooked)
- 3 tbsp Grana Padano
- to taste Salt
- to taste Pepper
- béchamel
Tools
- Wooden spoon
- Baking pan Oven-safe
- Bowl
- Kitchen towel
Preparation
To prepare the very tasty crepes with ricotta and spinach, first make the béchamel (clicking the link you’ll find how to make béchamel) or use a ready-made one.
Then make the crepes (clicking the link you’ll find the crepes recipe).
At this point, boil the spinach in a cup of water for a few minutes, then squeeze out the excess liquid by placing them in a kitchen towel.
Put the spinach in a bowl, add the ricotta, salt, the Grana Padano and a pinch of pepper.
Mix roughly with a wooden spoon until you obtain a mixture that is not excessively smooth.
Pour 2 tablespoons of béchamel into the baking dish, and fill each crepe with 2 or 3 heaping tablespoons of the mixture, then fold like a wallet: first into a half-moon and then fold in half again.
Arrange the crepes in the baking dish, pour one tablespoon of béchamel over them and sprinkle with Grana Padano.
Bake in a preheated conventional oven at 356°F for 10 minutes.
After 10 minutes, increase the oven temperature to 392°F and set to grill (broil) for another 5 minutes, just long enough to form a golden crust on the cheese.
Now the crepes are ready to be served.
