Medium
4 people
60 min
Ingredients
- 400 g ricotta
- 500 g spinaci freschi
- 200 g Grana Padano
- 140 g flour
- 2 eggs
- 1 garlic clove
- 400 ml milk
- Extra virgin olive oil
- Salt & pepper
- For the béchamel sauce:
- 500 ml milk
- 50 g butter
- 50 g all-purpose flour
- Nutmeg
- Salt & pepper
Preparation
Prepare the béchamel by melting the butter in a small saucepan over a low heat, add the flour and mix well with a whisk until the mixture is smooth and without lumps.
Pour the milk in slowly, stirring well, add a pinch of salt and grated nutmeg and cook over low heat for 5-6 minutes, until it reaches a creamy consistency.
For the crêpes, beat the eggs with the flour and add milk, salt and pepper, until you obtain a smooth batter and leave to rest in the fridge for 30 minutes.
Heat a non-stick pan with a knob of butter and pour a ladle of batter. Cook the crêpes one minute on each side.
Sauté the spinach in a non-stick pan with a drizzle of extra virgin olive oil and a clove of garlic. In a bowl mix the ricotta with the sautéed spinach, add the grated Grana Padano, season with salt, pepper and stuff the crêpes.
Arrange the crêpes on a baking tin, sprinkle with béchamel and grated Grana Padano and cook in a preheated oven at 180 ° C for 5 -10 minutes.
Serve the pancakes still warm garnished with fresh baby spinach leaves
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