A delicious and tasty festive dish easy to make at home, crepes with ricotta and spinach baked with gorgonzola, delicious and scrumptious, gorgonzola adds that extra touch that makes the dish very special and flavorful. A great dish to serve at Christmas but also on other occasions, such as a nice family Sunday lunch. The crepes can also be prepared in advance, but I assure you with my method you can do everything at the moment, in fact, I immediately start cooking the spinach, and meanwhile, I prepare the crepes. As soon as the crepes are ready, I prepare them for baking because the spinach is already done and ready, remember, without boiling them but with my tip for sautéed spinach in butter. So let’s see how to prepare them.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Ricotta and Spinach Crepes with Gorgonzola
- 2 eggs
- 6 tablespoons all-purpose flour
- 1 1/4 cups milk
- to taste salt
- butter for the pan
- 10.5 oz ricotta (sheep's milk ideal)
- 14 oz frozen spinach (cubed)
- to taste nutmeg
- butter to taste
- to taste salt
- to taste Parmesan
- 2 cups cooking cream
- to taste Parmesan
- to taste spicy gorgonzola
- butter to taste
Tools to Prepare Ricotta and Spinach Crepes with Gorgonzola
- 1 Bowl
- 1 Spoon
- 1 Crepe Pan
- 1 Ladle
- 1 Kitchen Spatula
- 1 Pan
- 2 Baking Dishes
- 1 Food Processor
Steps to Prepare Ricotta and Spinach Crepes with Gorgonzola
First, prepare the spinach. Place the frozen spinach in a pan, fresh is fine too if washed beforehand. Add a little salt and cook covered on low heat. At the end of cooking, add a bit of butter and turn off the heat.
Prepare the crepes. In a bowl, place the flour and eggs, gradually add the milk to first obtain a smooth batter without lumps, then you can add all the milk, and salt.
Grease a small pan with butter, wipe with a paper towel, and cook half a ladle of batter at a time, making a total of 8 crepes. Let the crepe pull away from the edge and flip to the other side. Once ready, lift with the spatula, and continue with the second, wiping the pan with the buttered towel each time.
In a bowl, mix the ricotta with the spinach, either pureed with a chopper, or slightly chopped. Add nutmeg, Parmesan to taste, and use this filling for our crepes, distributing the cream on half of the crepe, without overdoing it, then fold in half and again in half to form fans.
Baked Ricotta and Spinach Crepes with Gorgonzola
Place in a butter-greased baking dish, or with small pats of butter at the base. I placed 4 per dish. Then cover with cream, add Parmesan and crumbled gorgonzola, not too much, otherwise, the flavor will be too strong.
Bake in a preheated oven at 392°F (200°C) for about 10 minutes.
Take out and enjoy our delicious crepes filled with ricotta and spinach with gorgonzola.
