Crespelle with Ricotta and Spinach Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 623 cal. | (30 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 207.4 μg | (346 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 24 μg | (53 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 890 mg | (22 %) | ||
| Calcium | 517 mg | (52 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 288 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the filling
- 200 grams Spinach
- salt
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 1 egg
- 2 Tbsps freshly grated Parmesan
- 400 grams Ricotta cheese
- peppers
- Nutmeg
- For the sauce
- 1 Orange
- 200 grams puree Tomatoes
- 1 pinch sugar
- salt
- Chili powder
- 2 Tbsps freshly grated Parmesan (to sprinkle)
- For the crespelle
- 150 grams Pastry flour
- 225 milliliters milk
- 5 Tbsps olive oil
- 3 eggs
- salt
Preparation steps
For the crespelle: In a bowl, whisk together the flour, milk and 2 tablespoons of oil until smooth. Stir in the eggs and season with 1 pinch of salt. Cover and let stand 20 minutes.
For the filling: Blanch the spinach briefly in a pot of boiling salted water. Rinse, squeeze dry and chop finely. The onion and garlic peel and finely dice both. Heat the oil in a skillet, add the onion and garlic and sauté until translucent. Let cool and transfer to a bowl and add the spinach, egg, Parmesan and ricotta. Season with salt, pepper and nutmeg.
For the sauce: Rinse the orange, pat dry and finely grate the zest. Juice the orange and place in a bowl with the zest and the tomato puree and season with sugar, salt and chili.
Heat some oil 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 crepe over and cook until the underside is lightly browned. Repeat with the remaining batter to make 8 thin crepes.
Preheat the oven to 180°C (approximately 350°F) convection.
Spread the ricotta filling over each crepe and fold into quarters. Oil a baking dish, add the crepes and cover with the sauce. Sprinkle with cheese and bake until golden brown about 20 minutes.
