Spinach Ricotta Crespelle Au Gratin

Mix 60 g of flour with an eighth of a liter of milk, the eggs and the melted butter. Season the dough with a pinch of sugar and salt and let it rise for 1/2 hour. Now, in a non-stick frying pan with a little bit of clarified butter, bake the dough little by little into narrow crespelle (pancakes).

In a saucepan with olive oil, sauté the garlic, add the diced tomatoes, season with salt and sugar and steam for about 10 minutes.

Rinse the spinach, collapse in a large hot saucepan, then squeeze and chop finely. Mix ricotta with spinach, 50 g Parmesan, basil and sage and season with salt, pepper and nutmeg.

In a saucepan, melt 30 g of butter, add 30 g of flour and pour in the remaining milk, stirring well so that there are no lumps. Bring the sauce to the boil briefly and season with salt and a pinch of nutmeg.

Fill the crespelle with the ricotta mixture, roll them up and layer them in a buttered gratin dish. Then pour the tomato sauce and the béchamel sauce over the crespelle. Sprinkle the remaining Parmesan on top and gratinate in the oven at 220 °C for about 15 min.

Tip: Did you know that one bowl of spinach covers almost all your manganese and fiber needs?

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