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Crepes stuffed with ricotta and spinach

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
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