Spinach & Ricotta Crespelle with Sugo
Serves 6
Ingredients
Crêpes
- 4 eggs
- 250 g flour
- 4 cups milk
- pinch salt • butter (for cooking)
Filling
- 500 g cooked spinach, finely chopped
- 600 g ricotta
- 1 cup parmesan
- salt, pepper & pinch nutmeg
Sugo (sauce)
- 1 onion (diced)
- 1 carrot (diced)
- 1 celery stick (chopped)
- handful blended porcini
- 2 cloves garlic
- 1.2 L passata
Finish
- Parmesan & knobs of butter
Method
- Sugo – Sauté onion & garlic. Add carrot & celery; cook until soft. Stir in porcini, add passata and simmer 90 mins. Season to taste
- Crépes – Whisk eggs, milk & salt. Gradually add flour until smooth. Cook ¾ ladle batter in a lightly buttered pan, swirling to coat. Cook until set and lightly golden, flip briefly. Repeat.
- Filling – Mix spinach, ricotta, parmesan, salt, pepper & nutmeg.
- Assemble – Spread sugo in a baking dish. Fill and roll crêpes, placing seam-side
down. Top with extra sugo, parmesan & butter. - Bake – 180°C • 30 mins until golden.
Enjoy