Crespelle – Italian Pancakes with Spinach & Ricotta
Creamy spinach-ricotta-filling, soft pancakes, tasty tomato sauce...Put all of that into the oven and you've got crespelle! The perfect, easy and vegetarian Italian recipe.
Portionen: 4
Utensilien
- Knife
- Chopping Board
- Pan
- Bowl
- Whisk
- Oven-proof dish
Zutaten
For the filling
- 1 onion
- 1 clove garlic
- 1 tbsp olive oil
- 500 g spinach frozen
- salt
- pepper
- 1 pinch nutmeg
- 250 g ricotta
For the pancakes
- 2 eggs
- 100 g flour
- 150 ml water
- 1 pinch salt
- 1 tsp sourdough starter optional
- 1 tsp olive oil or butter/other fat
Other
- 500 ml tomato sauce
- 1 handful parmesan cheese freshly grated
- fresh basil optional, for serving
Zubereitung
For the filling
- Finely chop onion and garlic and fry in some olive oil. Add the spinach, let it simmer for a few minutes until it's cooked. Season with salt, pepper and nutmeg. Let it cool down a little, then add the ricotta and set aside.
For the pancakes
- Preheat the oven to 200 °C.
- Mix eggs, water, flour and salt. Add a little sourdough starter if you have some at home – it's good for you and tastes great. Add olive oil to a hot pan and bake very thin pancakes. Set the pancakes aside as well.
- Now, you can assemble the crespelle: Fill every pancake with ricotta-spinach-filling, roll it up and put it in an oven-proof-dish. Lay one pancake next to the other or stack them up.
- Pour the tomato sauce on top of the crespelle, grate parmesan cheese on top of it and bake for 15-20 minutes at 200 °C. Serve with fresh basil.
Tipps
Another delicious Italian oven-dish is melanzane alla parmigiana (baked eggplant with mozzarella & tomato sauce)!