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Crespelle di Ricotta

Crespelle di Ricotta

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Course Snack
Cuisine Italian

Equipment

  • Equipment Needed
  • Frying pan (for cooking the crepes)
  • Medium saucepan (for making béchamel)
  • Mixing bowls
  • Baking dish (for assembling and baking)
  • Whisk and spatula

Ingredients
  

  • Ingredients:
  • For the Crespelle Crepes:
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 cup milk
  • 2 tablespoons butter melted
  • Pinch of salt
  • For the Filling:
  • 1 cup ricotta cheese drained if wet
  • 1 cup spinach blanched and chopped, or frozen spinach
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • A pinch of nutmeg optional
  • For the Béchamel Sauce:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • Salt and pepper to taste

Instructions
 

  • Step-by-Step Instructions:
  • Step 1: Make the Crespelle (Crepes)
  • Mix the batter: In a bowl, whisk together the flour, eggs, milk, melted butter, and a pinch of salt until smooth.
  • Cook the crepes: Heat a non-stick frying pan over medium heat and lightly grease with butter or oil. Pour a small amount of batter into the pan, swirling to coat the bottom evenly. Cook for 1-2 minutes on each side, until golden. Repeat with the rest of the batter, placing cooked crepes on a plate and setting aside.
  • Step 2: Prepare the Filling
  • Cook the spinach: If using fresh spinach, blanch it in boiling water for a few minutes, drain, and chop finely. If using frozen, thaw and squeeze out excess water.
  • Mix the filling: In a bowl, combine the ricotta, spinach, Parmesan, salt, pepper, and nutmeg. Stir until well blended.
  • Step 3: Make the Béchamel Sauce
  • Make the roux: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it turns golden.
  • Add the milk: Gradually add the milk, whisking continuously to avoid lumps. Bring to a gentle simmer and cook for 5-7 minutes until the sauce thickens. Season with salt and pepper.
  • Step 4: Assemble the Crespelle
  • Fill the crepes: Place a spoonful of the ricotta filling in the center of each crepe and roll it up.
  • Arrange in the baking dish: Lay the filled crepes side by side in a greased baking dish. Pour the béchamel sauce over the top, covering all the crepes.
  • Step 5: Bake and Serve
  • Bake: Preheat the oven to 375°F (190°C). Bake the assembled dish for 20-25 minutes, until the top is golden and bubbly.
  • Serve: Let the dish cool for a few minutes before serving.
  • Variations & Tips:
  • For a vegetarian twist: You can add sautéed mushrooms or other vegetables to the ricotta filling.
  • For a dairy-free version: Substitute the ricotta with a dairy-free cheese or tofu, and use a dairy-free milk for the béchamel sauce.
  • Make-ahead option: You can prepare the crepes, filling, and béchamel sauce a day ahead. Simply assemble the dish and bake when ready to serve.
Keyword Crespelle di Ricotta