John Myers
Ingredients for 2 servings:
- 200 g flour
- 1 pinch of salt
- 400 ml milk
- 40 g butter
- 500 g leaf spinach with Gorgonzola, frozen
- 100 g ricotta
- 1 tbsp lemon juice
- 1 pinch of nutmeg
- 100 g tomatoes, pureed
- 100 g béchamel sauce, light
- 70 g Parmesan, grated
- salt and pepper
Instructions
Working time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes
Thaw the spinach. Whisk together the flour, salt, milk, and eggs. Let it sit for 15 minutes. Cook thin pancakes in melted butter, one at a time. Mix the spinach with the ricotta, lemon juice, and nutmeg. Season with salt and pepper. Place 3 tablespoons of the mixture on each pancake and roll up. Place the pancakes close together in a baking dish. Mix the tomatoes with the béchamel sauce and Parmesan cheese, season with pepper, and pour over the pancakes. Bake in a preheated oven at 180°C for 20-25 minutes.
Facebook Comments