Ingredientes
- Crepes:
2 cups Karavansay pancake and crepe mix.
2 tablespoon of clarified butter Ghee melted Karavansay.
2 eggs.
2 ½ cup milk of your choice.
1 pinch of salt.
A handful of spinach previously cooked and well drained.
- Filling:
300 gr of ricotta.
2 packages of spinach, which should be cooked 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 together and set aside for the sauce:
450 ml of natural tomato sauce (Neapolitan).
½ teaspoon ghee.
1 clove of garlic.
Salt and pepper to taste.
Preparación
- For the pancakes: in a blender add the milk, salt and eggs, process and pour in the melted ghee.
- Lower the speed and add the pancake premix a little at a time.
- Blend until well blended.
- The consistency is liquid but creamy, let stand in the refrigerator for at least 1 hour.
- Put part of the mass in the blender and add a handful of spinach, process for two more minutes and thatu0027s it, you have the green mixture.
- In a frying pan add a little ghee and the mixture, wait for bubbles to form, flip and cook for a few more seconds and thatu0027s it.
- Fill to your liking and broil in the oven for a few minutes.
Vídeo de la receta
Notas
- Recipe by @filipposapori