Crespelle filled with spinach and ricotta

Ingredients for 5 servings:

• 500 ml milk
• 250 g wheat flour
• 4 eggs
• 60 g butter
• 250 g ricotta
• 400 g leaf spinach, finely chopped, also frozen
• 2 small onions
• 1 clove(s) garlic
• 1 pinch of salt
• pepper
• nutmeg
• Parmesan
• Butter for the pan and the dish

Instructions

Working time approx. 1 hour 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 45 minutes

Finely chop the onions and garlic and sauté with a little butter. Add the spinach and simmer until almost all the moisture has evaporated. Let cool. Slowly melt the butter in a small saucepan. In a bowl, whisk the milk and eggs together with a pinch of salt, sift in the flour, and mix with a mixer until the mixture reaches a very creamy consistency. Gradually add the butter and whisk. Cover the bowl with plastic wrap and let the mixture rest in the refrigerator for about 30 minutes. Thoroughly mix the ricotta and spinach and season with nutmeg, pepper, and salt. Brush a small frying pan with a little butter, heat, and spread some of the batter over medium heat. After a minute, turn the crespelle over and cook for another minute until golden brown. They should be very thin. Now fill the crespelle. Spread about 2 tablespoons of the filling on top and either roll it like cannelloni or fold it like Crêpes Suzette. Butter an ovenproof casserole dish, arrange the crepes in it, and generously top with freshly grated Parmesan cheese. Bake in a preheated oven at 220°C for 20 minutes. Tip: Béchamel sauce and/or tomato sauce also go well with the gratin.