Spinach & Ricotta Crepe Cannelloni
Ingredients:
Crepes:
125g Pain Flour
1/2tsp Salt
1 Egg
310ml Milk
Filling:
500g Ricotta
50g Parmesan Cheese
150g Cooked Spinach
2tbsp Chopped Parsley
1 Egg
1/4tsp Ground Nutmeg
Salt & Pepper to taste
Toppings:
400g Basil Sauce
100g Bechamel
100g Grated Mozzarella
Directions:
Let's start with the crepe batter. Place the flour in a medium-sized bowl followed by salt, beaten egg, and milk.
Blend the ingredients well and make sure that you don't have any lumps left. If you do, pass the batter through a sieve. Cover and refrigerate for at least an hour.
In the meantime prepare the filling. In a large bowl combine ricotta, parmesan, spinach, parsley, egg, and nutmeg. Season to taste.
To cook the crepes lightly grease a non-stick saucepan or crepe pan with oil or butter. After the pan gets hot place a thin layer of batter in the center and move around the pan to cover the whole bottom. Don't worry, sometimes the first one doesn't come out perfect.
Cook 30 seconds per side. Be careful while flipping because they are quite thin and delicate. You should obtain 6 crepes.
After they cool down, divide the filling into 6 parts and roll the crepes tightly.
In a baking dish place half of the basil sauce and spread it around the whole bottom. You can also use plain tomato sauce or marinara.
Pack the filled crepes on the sauce and cover with the remaining sauce.
Add the bechamel and mozzarella and bake in a preheated 200°c oven for about 30 minutes or until the top is nice and golden. Keep an eye!
Allow to cool for about 10 minutes and serve.
Enjoy!