Crepes stuffed with ricotta and spinach
Ingredients
- Crepes:
2 cups of premix to make Karavansay pancakes and crepes.
2 tablespoons clarified butter Ghee melted Karavansay.
2 eggs.
2 ½ cup of milk of your preference.
1 pinch of salt.
A handful of spinach previously cooked and well drained.
- Stuffed:
300 gr of ricotta.
2 packages of spinach, which you should cook in boiling water for a couple of minutes.
1 tablespoon Karavansay Oregano Ghee.
Salt and pepper to taste.
1 egg.
Parmesan cheese to taste.
- Mix everything and reserve for the sauce:
450 ml of natural tomato sauce (Neapolitan).
½ teaspoon of ghee.
1 clove garlic.
Salt and pepper to taste.
Preparation
- For the crepes: in a blender add the milk, salt and eggs, process and pour in the melted ghee.
- Slow down and gradually add the crepe mix.
- Blend until well blended.
- The consistency is liquid but creamy, let it rest in the fridge for at least 1 hour.
- Leave part of the dough in the blender and place a handful of spinach, process for two more minutes and that’s it, you already have the green mixture.
- In a pan add a little ghee and the mixture, wait for the bubbles to form, turn and cook for a few more seconds and that’s it.
- Fill to your liking and gratin in the oven for a few minutes.
Recipe video
Notes
- Receta de @filipposapori