Baked ricotta and spinach crepes: a dish with very few calories!
Baked ricotta and spinach crepes: a unique dish with very few calories!
Guests for lunch? Here’s how to make a low-calorie one-dish meal that will drive them crazy. Below is the complete recipe for cooking delicious baked crepes with ricotta and spinach.
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Baked ricotta and spinach crepes: a unique dish with very few calories!
Ingredients:
- 430 ml of whole milk
- 180 grams of 00 flour
- 3 eggs
- 10 grams of butter
- A pinch of fine kitchen salt.
With these doses you will get about 12 crepes.
To make the béchamel you will need:
- 700 ml of whole milk
- 40 grams of butter
- 40 grams of 00 flour
- Fine cooking salt to taste
- Nutmeg to taste.
For the filling of your crepes you will need:
- 300 grams of frozen spinach (fresh is fine too)
- 250 grams of cold refrigerator ricotta
- 50 grams of grated cheese (you’ll need a little more to sprinkle over the crepes before cooking in the oven).
To decorate the dish: a few leaves of fresh parsley.
The indicated doses are for 2 trays of crepes.
Making the dough
Break the eggs into a bowl and add 30 ml of milk. With a fork, beat everything until a homogeneous mixture is obtained. Add the flour a little at a time, stirring constantly with a fork, until your dough is smooth and homogeneous. Continue adding the rest of the flour and all the milk.
The result you will have to obtain must be a liquid compound. Melt the butter in a bain-marie and add it to the rest of the mixture. Cover the bowl with a clean tea towel and let it rest for a few minutes.
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Cook the crepes
Take a non-stick pan, put it on the stove over medium heat and when it’s hot pour a ladle of dough, you’ll have to cover the entire surface. Leave to cook until bubbles form. Turn over on the other side too and when it’s golden brown it’s ready.
Repeat all steps until the dough is finished.
Cook the spinach
Using the same pan used to cook the crepes, cook the spinach on medium heat covered with a lid for about ten minutes, stirring occasionally with a spatula. Once cooked, leave the spinach to cool.
Make the béchamel sauce
Pour the milk into a saucepan and heat it. In a second saucepan, melt the butter over low heat and add the flour a little at a time, stirring. Add a little milk and work the mixture. When it starts to solidify, add the rest of the milk.
Season with a pinch of salt and a little nutmeg. When your sauce starts to bubble, wait five minutes and then let it cool.
Dial it all
In a bowl put the fresh ricotta, the spinach, the grated cheese and the béchamel. Mix everything with a spoon. On the bottom of a pan, pour a first layer of béchamel.
Arrange two crepes on the work surface, with a generous spoonful of filling and fill them. Roll the crepes up on themselves and place them in the baking dish, with the open side facing downwards. Repeat these steps until you run out of crepes. Top with the leftover béchamel sauce and sprinkle the surface with extra grated cheese.
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Baking in the oven and serving on the table
Cook your crepes in a static oven at 200°C for 25-30 minutes. Once ready, let them rest for two minutes and serve on the table with a sprinkling of fresh parsley.
Enjoy your meal!