Mouthwatering crespelle or crepes filled with a creamy ricotta and spinach sauce, baked with a knob of butter, sage and freshly grated parmesan cheese. It doesn’t get any better …
Note: crepes can be prepared ahead of time. If not using immediately, cover cooked, cooled crepes with a plastic wrap and refrigerate, up to 3 days. When ready to use add the filling and then bake.
Mouthwatering crespelle or crepes filled with a creamy ricotta and spinach filling, baked with a knob of butter, sage and topped with freshly grated parmesan cheese. It doesn't get any better ...
- for 4/6 servings
- 16/20 crepes -
- 1/2 lb ricotta -
- 1 lb organic spinach -
- 1/2 c. Tbs grated parmesan - + 3 Tbs for topping
- salt, pepper and nutmeg -
- 1 Tbs butter chopped -
- sage leaves -
click here for the basic crepe recipe
- Step 1
- Wash spinach. In a pan add 1/2 Tbs butter (or 2 Tbs XVOO), a clove of garlic, spinach, salt and pepper. Cook over medium heat, stirring occasionally, for 3-4 minutes or until wilted. Remove garlic. Drain well. Set aside for 5 minutes to cool. Use your hands to squeeze any excess moisture from the spinach. Coarsely chop and place in a large bowl.
Step 2To the bowl with the spinach, add ricotta, parmesan cheese, season with 1/2 tsp nutmeg, salt and pepper. Stir until well combined.
Step 3Place 1 crepe on a clean work surface. Spoon 1 Tbs of spinach mixture down the centre of the crepe and spread evenly to the edge. Fold in half and close crepe again in half.
Place crepes in a large ovenproof baking dish. Repeat with remaining crepes and spinach mixture, placing the crepes in the baking dish. Sprinkle with parmesan, add butter and sage