Spinach and Ricotta Stuffed Crepes

Spinach and ricotta stuffed crepes are a delicate and hearty first course. Here’s how to prepare them:

Ingredients for the Crepes:

• 150 g of flour
• 250 ml of milk
• 2 eggs
• A pinch of salt

Ingredients for the Filling:

• 250 g of ricotta
• 300 g of fresh or frozen spinach
• Nutmeg to taste
• Salt and pepper to taste
• 50 g of grated Parmesan cheese

Ingredients for the Béchamel Sauce:

• 50 g of butter
• 50 g of flour
• 500 ml of milk
• Salt to taste
• Nutmeg to taste

Preparation of the Crepes:

1. Whisk the eggs with the milk and salt.
2. Gradually add the flour, mixing to avoid lumps.
3. Let the batter rest for about 30 minutes.
4. Cook the crepes in a lightly greased non-stick pan, pouring a ladle of batter and rotating the pan to spread evenly. Cook for about one minute per side.

Preparation of the Filling:

1. If using fresh spinach, blanch in salted boiling water, squeeze well and chop finely; if using frozen spinach, cook according to package instructions and squeeze.
2. Mix the spinach with the ricotta, and add nutmeg, salt, pepper, and Parmesan cheese.

Preparation of the Béchamel Sauce:

1. Melt butter in a saucepan, add flour and mix well.
2. Pour in the hot milk, stirring continuously to avoid lumps.
3. Cook until the sauce thickens, add salt and nutmeg.

Assembly:

1. Take each crepe and fill with the ricotta and spinach mixture.
2. Roll up or fold like a wallet and arrange them in a baking dish.
3. Cover the crepes with the béchamel sauce and sprinkle with additional Parmesan cheese.
4. Bake in a preheated oven at 180 °C for about 20 minutes or until golden brown.

Serve these delicious crepes hot as a main dish or as a starter in a more elaborate menu. Enjoy your meal!