Spinach crespelle

Ingredients for 4 servings:

• 200 g flour
• 3 eggs
• 375 ml milk
• 125 ml water
• 1 bunch parsley, (chopped)
• salt and pepper
• 500 g leaf spinach, frozen (chopped)
• 250 g ricotta
• 100 g crème fraîche
• 3 garlic cloves (squeezed)
• egg yolk
• 50 g Parmesan, freshly grated
• salt and pepper
• nutmeg
• 200 g smoked bacon, diced
• 30 g Parmesan
• oil

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

savory bacon pancakes with a spinach and ricotta filling

Pancake batter: Mix flour, eggs, water, finely chopped parsley, salt, and pepper into pancake batter and let it rest for 30 minutes. Filling: Thaw the spinach, squeeze it dry, and mix it with the ricotta, crème fraîche, egg yolk, Parmesan, garlic, salt, pepper, and nutmeg. Heat a 28cm frying pan. Cook a total of 8 pancakes. For each pancake, add 1 teaspoon of oil, a handful of diced bacon, and about 1 large ladleful of batter to the pan and fry until crispy on each side. Spread the filling among the pancakes and roll them up. Place the crespelle in a baking dish, sprinkle with Parmesan, and bake at 200°C (top/bottom heat).