Description
As you may have guessed, crespelle is an Italian pancakes. Crespelle Florentine Italians bake according to tradition, when the Russians galore bake pancakes: the Pancake week. Delicious, tender and crispy pancakes can be a hit in your home kitchen. These pancakes will appeal to fans of ricotta and spinach. I just added a little sun-dried tomatoes. Crepes with Bechamel sauce was very gentle.
Ingredients
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Milk
100 ml
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Chicken egg
2 piece
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Flour
100 g
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Salt
-
Sunflower oil
2 Tbsp
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Ricotta
250 g
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Spinach
300 g
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Cheese
50 g
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Nutmeg
-
Tomato
8 share
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Salt
-
Milk
200 ml
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Flour
20 g
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Butter
30 g
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Nutmeg
0.25 tsp
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Salt
Cooking
Prepare the dough for crespelle (pancakes). Pour in the batter sunflower oil TM "generous gift". From the dough bake pancakes according to any recipe.
The ingredients needed for the filling.
Prepare the filling. To do this, chop the spinach and dry it in the pan. Cool. If you have fresh spinach, it should be a little boil and drain in a colander, then chop.
Mash ricotta with a fork, add the chopped spinach, sun-dried tomatoes, salt, nutmeg and grated on a fine grater cheese. Mix well.
Ready the stuffing.
Prepare a convenient form, greased with sunflower oil TM "generous gift".
In the finished pancakes (crespelle) wrap the filling.
Stuffed pancakes (crespelle) fold into shape.
Cook the Bechamel sauce. Spasseruyte the flour in the butter. Pour the milk and stirring constantly, let the sauce thicken. Salt. Remove from heat and add the ground nutmeg.
Pour crespelle Bechamel sauce, optional the surface can be sprinkled with grated cheese. Put the form in a preheated 180*C oven for 20 minutes.
Crespelle Florentine is ready!
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