Baked Stuffed Crepes

Crepes are a highly versatile dish that can be filled with a variety of ingredients. Here is an Italian recipe for baked stuffed crepes:

Ingredients

• 125 g of flour
• 250 ml of milk
• 2 eggs
• Salt, as needed
• Olive oil for greasing the pan
• 250 g of ricotta
• 100 g of boiled and squeezed spinach
• 50 g of grated Parmesan cheese
• Nutmeg, as needed
• 200 ml of bechamel sauce
• 100 g of mozzarella, diced
• Salt and pepper, as needed

Preparation

1. Start by preparing the crepe batter by mixing flour, milk, eggs, and a pinch of salt in a bowl. The batter should have the consistency of a fluid paste. Let it rest for about 30 minutes.

2. In the meantime, prepare the filling by mixing ricotta with boiled and squeezed spinach, Parmesan, a pinch of nutmeg, salt, and pepper. Adjust the seasoning to your taste.

3. Lightly grease a non-stick pan with olive oil and, once hot, pour in a ladle of batter, tilting the pan to spread it evenly. Cook the crepe for 1-2 minutes on each side or until they are lightly browned. Repeat the process until all the batter is used up.

4. Take a crepe, add a spoonful of filling to the center and spread it along the crepe, then roll it up. Arrange the stuffed crepes in a previously greased baking dish.

5. Pour the bechamel sauce over the crepes, then scatter the diced mozzarella on top.

6. Bake in a preheated oven at 180 °C for about 20 minutes or until the surface is golden and crisp.

7. Serve the crepes hot.

Curiosity

Crepes are the Italian variant of the French crêpes and can be prepared in many ways, both sweet and savory. The baked version with ricotta and spinach is a classic that combines the lightness of the crepes with the pleasure of a crispy and golden gratin. For an even more Italian touch, try adding some strips of cooked ham to the filling.