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    Spinach, ricotta and Grana Padano Riserva crêpes

    Group 393Medium
    Group 3824 people
    T460 min


    400 g ricotta
    500 g spinaci freschi
    200 g Grana Padano
    140 g flour
    2 eggs
    1 garlic clove
    400 ml milk
    Extra virgin olive oil
    Salt & pepper

    For the béchamel sauce:
    500 ml milk
    50 g butter
    50 g all-purpose flour
    Salt & pepper


    STEP 1

    Prepare the béchamel by melting the butter in a small saucepan over a low heat, add the flour and mix well with a whisk until the mixture is smooth and without lumps.  

    STEP 2

    Pour the milk in slowly, stirring well, add a pinch of salt and grated nutmeg and cook over low heat for 5-6 minutes, until it reaches a creamy consistency.

    STEP 3

    For the crêpes, beat the eggs with the flour and add milk, salt and pepper, until you obtain a smooth batter and leave to rest in the fridge for 30 minutes.
    Heat a non-stick pan with a knob of butter and pour a ladle of batter. Cook the crêpes one minute on each side.

    STEP 4

    Sauté the spinach in a non-stick pan with a drizzle of extra virgin olive oil and a clove of garlic. In a bowl mix the ricotta with the sautéed spinach, add the grated Grana Padano, season with salt, pepper and stuff the crêpes.

    STEP 5

    Arrange the crêpes on a baking tin, sprinkle with béchamel and grated Grana Padano and cook in a preheated oven at 180 ° C for 5 -10 minutes.
    Serve the pancakes still warm garnished with fresh baby spinach leaves