Spinach – Ricotta – Crespelle

Ingredients for 4 servings:

• 90 g flour
• 375 ml milk
• 4 eggs
• 30 g butter, liquid
• 30 g butter
• 200 g ricotta
• 400 g leaf spinach
• 1 tbsp basil, finely chopped
• 4 sage leaves, finely chopped
• 100 g Parmesan, freshly grated
• 1 can/n tomatoes, chopped
• 1 clove(s) garlic, finely chopped
• 1 tbsp oil (olive oil)
• 2 pinches of sugar
• salt and pepper
• Clarified butter, for frying
• nutmeg

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Mix 60g of flour with 1/8 l of milk, the eggs, and the melted butter. Season the batter with a pinch of sugar and salt and let it rise for 1/2 hour. Then, in a non-stick pan with a little clarified butter, gradually fry the batter into thin crespelle (pancakes). Sauté the garlic in a pan with olive oil, add the diced tomatoes, season with salt and sugar, and simmer for about 10 minutes. Wash the spinach and let it wilt in a large, hot pan, then squeeze out the excess water and finely chop. Mix the ricotta with the spinach, 50g of Parmesan cheese, basil, and sage, and season with salt, pepper, and nutmeg. Melt 30g of butter in a saucepan, add 30g of flour, and pour in the remaining milk, stirring well to avoid lumps. Bring the sauce to a boil briefly and season with salt and nutmeg. Fill the crespelle with the ricotta mixture, roll it up, and place it in a buttered baking dish. Then pour the tomato sauce and béchamel sauce over it. Sprinkle with the remaining Parmesan cheese and bake in the oven at 220°C for about 15 minutes.