John Myers
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Pancakes: Crespelle Di Formaggio Al Forno
The perfect pancakes: crespelle di formaggio al forno recipe with a picture and simple step-by-step instructions.
The filling
- 150 g Spinach leaves TK
- 1 piece Onion
- 1 piece Clove of garlic
- 1 pinch Freshly grated nutmeg
- 1 pinch Sugar
- Salt and pepper
- 125 g Ricotta
- 100 g Smoked salmon trout
- 2 tablespoon Rapeseed oil
The pancakes
- 2 piece Eggs
- 3 tablespoon Spelled flour 630
- 2 tablespoon Freshly grated Parmesan
- Salt and pepper
- Mineral water
- Clarified butter
The casting
- 125 ml Cream
- 1 piece Egg
- 1 tablespoon Freshly grated Parmesan
- Peel the onion and garlic and cut both into small cubes. Heat rapeseed oil in a saucepan and fry the cubes in it. Add the frozen leaf spinach and let it thaw while stirring.
- Season the spinach with nutmeg, salt, pepper and a little sugar and leave to cool.
- Cut the fish into small pieces and add to the spinach together with the ricotta and stir well.
The pancakes
- Mix the eggs with the flour, salt, pepper and cheese. Now add enough mineral water to make a pancake batter. It shouldn’t be too thin, but not too fat either. So mean. Let it soak for about half an hour.
- Heat the butter lard in a pan and bake two pancakes from the batter.
The casting
- Whisk the cream with the egg and cheese well.
The finish
- Cut the pancakes in half and place one half in a baking dish. Spread a third of the spinach filling on top and cover it with the second half of the pancake like a roof tile. Keep doing this until you have used up all of the filling and pancakes.
- Bake the pancakes at 180 ° C in a preheated oven until the topping starts to get color. Duration: approx. 35 minutes
- Serve the pancakes on preheated plates.
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