Spinach and Cheese Crepes (Crespelle Ripiene)

[Guest guest]

This is from _The Sainsbury Book of Italian Cooking_ filled with meat

recipes but with this one too...

 

 

PANCAKE BATTER:

scant 125g (4oz) plain flour

1/4 teaspoon salt [i often use powdered vegetable stock instead of salt]

2 small eggs

1 tablespoon oil

150 ml (1/4 pint) milk

6 tablespoons water

 

FILLING:

250 g (8 oz) frozen chopped spinach, cooked and squeezed dry [i have

also used fresh spinach]

250 g (8 oz) Ricotta or curd cheese

25 g (1oz) grated Parmesan cheese

1 egg, beaten

salt and pepper

 

TOPPING

25 g (1oz) butter

3 tablespoons grated Parmesan cheese

5 tablespoons vegetable stock

 

Sift the flour and salt into a bowl. Make a well in the centre and

add the eggs, oil and milk. Beat unil smooth then stir in the water.

Cover and chill for 1 to 2 hours [we almost never have time for this

bit]

 

Lightly oil an 18cm (7 inch) frying pan and place over moderate heat.

When hot, pour in just enough batter to cover the base. When the

pancake is set and the underside lightly browned, turn and briefly

cook the other side. Repeat with the remaining batter making 8

pancakes.

 

Mix the filling ingredients together, seasoning liberally with salt

and pepper. Divide between the pancakes, roll up loosely and arrange

in a buttered ovenproof dish. Dot with the butter, sprinkle with the

Paremsan cheese and pour in the stock.

 

[We often cover the whole lot with mozarella cheese too].

 

Tully

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