Crespelle with Ricotta and Basil
Nutritional values
(Percentage of daily recommendation)
| Calorie | 555 cal. | (26 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 15.6 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 758 mg | (19 %) | ||
| Calcium | 356 mg | (36 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 181 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the Crespelle
- 200 grams Pastry flour
- 200 milliliters milk
- 175 milliliters mineral water
- 1 pinch salt
- 2 eggs
- butter (for sauteing)
- For the sauce
- 1 shallot
- 1 garlic clove
- 1 stalk Celery
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 100 milliliters Red wine
- 400 grams crushed Tomatoes (canned)
- 2 Tbsps freshly chopped Fresh herbs (parsley, basil)
- salt
- sugar
- freshly ground peppers
- 400 grams Ricotta cheese
- 2 Tbsps freshly chopped Basil
- 100 grams Mozzarella (diced)
Preparation steps
For the crespelle: In a bowl, stir together the flour, milk, mineral water and a pinch of salt until smooth, then stir in the eggs, cover and let stand 15 minutes.
Heat some butter in a pan, pour a ladleful of batter into the hot pan, and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crespelle over and cook until the underside is lightly browned. Repeat with the remaining batter to make 8 thin crespelle.
Preheat the oven to 180°C (approximately 350°F)
convection.
For the sauce: The shallot and garlic, peel and finely chop. Rinse the celery, remove the strings and chop. Heat the oil in a skillet and sauté the celery, shallot and garlic until tender. Stir in the tomato paste, pour in the wine and add the tomatoes. Simmer 15 minutes, stirring occasionally. Add the herbs and season with salt, sugar and pepper.
In a bowl, mix together the ricotta and basil and spread on the crespelle. Fold and place side by side in a baking dish. Pour the sauce over and sprinkle with the diced mozzarella. Bake until golden brown, about 20 minutes.
