Easy
4 people
75 min
Ingredients
- 100 g spinach, boiled and water squeezed out
- 150 g Grana Padano
- 2 eggs
- 120 g all-purpose flour
- 500 ml milk
- 200 g ham
- 250 g ricotta
- 1 bunch chives
- 1 bunch basil
- extra virgin olive oil
- salt
- pepper
Preparation
Using a mixer, blend the spinach with the milk, flour, eggs and a pinch of salt, until you have a fluid, evenly blended mixture.
Heat a non-stick pan with a drizzle of extra virgin olive oil, pour in a ladle of the mixture spreading it evenly across the surface of the pan.
Cook the crepe for a few minutes on each side, flipping it carefully, then set it aside on a plate.
Repeat until you have 8-12 crepes.
In a bowl, prepare the filling by mixing the ricotta with a tablespoon of extra virgin olive oil, chopped chives and grated Grana Padano PDO.
Fill the crepes with ham and the ricotta mixture, serve with a drizzle of extra virgin olive oil and basil leaves.
Related recipes
Easy
4 people
20 min
Fresh baby spinach, toasted multigrain bread, poached egg, shelled walnuts, grape tomatoes and Grana Padano shavings
Medium
4 people
30 min
Grana Padano waffles filled with creamy artichoke paste, prosciutto, baby spinach and Grana Padano shavings + Milano-Torino cocktail (MITO)
Easy
4 people
75 min
Green spinach crepes with ham and creamy ricotta and Grana Padano PDO filling
Easy
4 people
60 min
