Crespelle with Spinach and Ricotta are sometimes called Panzerotti. They are thin pancakes filled with creamy ricotta and spinach. Topped with a creamy cheese sauce. You will need to prepare a white sauce and basic pancake mix recipe before making the filling below. A great meal to prepare in advance and freeze.
Ingredients
240g spinach leaves
125g ricotta cheese
125g mascarpone
60g grated parmesan cheese plus extra to top
grated nutmeg
METHOD
MAKE the pancakes using our basic pancake mix recipe and put to one side.
PREHEAT the oven to 180°C
STEAM the spinach , drain and leave to cool
SQUEEZE any excess water from the spinach and place in a bowl.
ADD the ricotta, mascarpone and parmesan and mix to combine
SEASON with salt & pepper and a little grated nutmeg
PREPARE one quantity of our basic white sauce recipe.
GREASE an ovenproof dish with butter
SPREAD each pancake with 2 table spoons of the ricotta filling right up to the edges.
ROLL up the pancakes and place in the prepared dish, repeat the process till all the filling is used.
COVER with the white sauce and top with extra grated parmesan cheese
COOK in the oven for 15 minutes then grill for an extra 5 min until golden brown
Ingredients
240g spinach leaves
125g ricotta cheese
125g mascarpone
60g grated parmesan cheese plus extra to top
grated nutmeg
