spinach and ricotta crespelle: savoury crêpes Italian style Recipe

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Ingredients

250 ml (1 cup) milk
125 gr (3/4 cup) regular flour or gluten free equivalent ( I use my basic cake mix flour)
30 gr melted butter
2 eggs
a pinch of salt, a pinch of nutmeg
two tablespoon grated Parmesan
for the filling:
300 gr (2/3 lb) blanched spinach, excess moisture removed by squeezing.
1 clove of garlic, finely minced
250 gr (1/2 lb) whole milk ricotta
120 gr (4 oz) cooked ham, diced
4 tablespoon Parmesan
for the topping
1 and 1/2 cup quick Béchamel
2 tablespoons grated Parmesan
Preheat the oven to 180˚C/350 °F and lightly grease a 22 x 30 cm baking dish with butter or olive oil

View Full Recipe at madonna del piatto

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