Green spinach crepes with ham and creamy ricotta and Grana Padano PDO filling
100 g spinach, boiled and water squeezed out
150 g Grana Padano
120 g all-purpose flour
500 ml milk
200 g ham
250 g ricotta
1 bunch chives
1 bunch basil
extra virgin olive oil
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.