Crespelle

🛒 Ingredients

• All-purpose flour 150 g · 540 kcal
• Eggs 100 g · 155 kcal
• Whole milk 255 g · 158 kcal
• Unsalted butter 20 g · 143 kcal
• Fresh spinach 300 g · 70 kcal
• Whole milk ricotta cheese 250 g · 370 kcal
• Parmesan cheese, grated 60 g · 234 kcal
• Canned crushed tomatoes 400 g · 88 kcal
• Onion 80 g · 32 kcal
• Garlic 10 g · 15 kcal
• Olive oil 15 g · 130 kcal
• Fresh basil 5 g · 2 kcal

👨‍🍳 Instructions

1. To prepare the crespelle batter, whisk together flour, eggs, milk, 15g melted butter, and a pinch of salt until smooth. Let the batter rest for 30 minutes.
2. Meanwhile, make the filling: Sauté spinach until wilted, then squeeze out excess water. Combine spinach with ricotta, 40g grated Parmesan, a pinch of nutmeg, salt, and pepper.
3. For the tomato sauce, heat olive oil in a saucepan, then sauté chopped onion and garlic until fragrant. Add crushed tomatoes and fresh basil, simmer for 15-20 minutes, then season with salt and pepper.
4. Heat a lightly buttered non-stick pan over medium heat. Pour a ladleful of batter, tilting the pan to coat the bottom evenly, and cook for 1-2 minutes per side until golden.
5. Repeat with the remaining batter to make 8-10 crespelle.
6. Preheat oven to 180°C (350°F). Spread a thin layer of tomato sauce on the bottom of a baking dish.
7. Place a spoonful of spinach-ricotta filling onto each crespella, roll it up, and arrange them seam-side down in the baking dish.
8. Pour the remaining tomato sauce over the rolled crespelle, sprinkle with the remaining 20g grated Parmesan cheese. Bake for 25-30 minutes, or until bubbling and golden-brown.
9. Let rest for a few minutes before serving. Garnish with fresh basil if desired.