Crespelle con Ricotta e Spinaci 😋 italian easter recipe - traditional italian cooking

Prepare the crêpe batter by mixing together 4 eggs, 250g flour, 500ml milk, and 2 tablespoons of oil until smooth.

Cook the crêpes in a non-stick pan until golden on both sides.

For the filling, sauté 500g spinach until wilted, then mix with 500g ricotta cheese, 1 egg, and 40g grated Parmesan cheese. Season with salt and pepper.

Fill each crêpe with the spinach and ricotta mixture, then roll them up.

For the sauce, cook half a diced onion in a pan with some oil until translucent, then add 700ml tomato puree, and season with salt and pepper.

Simmer the sauce for a few minutes, then stir in 300ml cooking cream and add parsley or basil.

Serve the crêpes topped with the sauce.

Equipment Needed

Spice Level:

Dietary