SPELT CREPES WITH RICOTTA AND SPINACH
NUTRITIONAL VALUE
- Energy value for 4 people: kcal 1680 – Carbohydrates: 140,4 g – Proteins: 100,7 g – Lipids: 79,2 g – Total fiber: 18 g
- Energy value 1 person: kcal: 420 – Carbohydrates: 35,4 g – Proteins: 25,18 g – Lipids: 19,8 g – Total fiber: 4,5 g
INGREDIENTS
For the batter:
- 150 g spelt flour
- 300 ml semi-skimmed milk
- 2 eggs
- Salt
For the filling:
- 400 g ricotta
- 500 g spinach already cleaned
- 40 g grated grana padano cheese (4 tablespoons)
- Taggiasche olives (about 2 tablespoons)
- Dried cherry tomatoes (about 1 tablespoon)
METHOD
Start by preparing the crepe dough.
Put in a bowl the eggs, milk, a pinch of salt and stir until everything is homogeneous. Help yourself with the pastry whisk so you can mix all the ingredients well. After that add the spelt flour little by little, stirring constantly and without forming lumps. Finally, cover with plastic wrap and let the dough rest in the refrigerator for a few minutes.
While the crepe dough rests, prepare the filling as follows.
After cleaning and rinsing the spinach thoroughly, cook them in a pan with half a glass of water, a little extra virgin olive oil and a clove of garlic peeled but whole (so you can remove it more easily).
Add a pinch of salt and pepper, cover with the lid and cook over high heat for less than 10 minutes, until the spinach is softened.
Meanwhile pour the ricotta into a bowl, add the grated cheese, spinach (without garlic) drained and well wrung to remove excess water and then work quickly with a fork to mix everything. Finally, add the taggiasche olives and the dried tomatoes and let flavor the dough for a few minutes.
Now you can cook the pancakes. Grease a non-stick pan with a little oil, making it heat very well. Pour a ladle of the mixture at a time and spread it over the entire surface. As soon as the edges start to lift, you can help with a spatula to peel it off and gently turn the crepe on the other side, so as to cook it evenly (about 1 minute and a half on one side and 30 seconds on the other, for a total of a couple of minutes).
The cooking should be only slightly golden (otherwise they will be too hard). Once ready, let them cool and fill them with the prepared filling.
At this point take a plate, place a crespella and pour a little filling in the center and fold the crespella in order to get a crescent or a fan.
Arrange the crepes in a lightly greased baking dish with EVO oil and sprinkle with grated cheese.
Bake in the oven for 6 minutes at 240 ºC or until golden brown on the surface and form the crust. Once ready, let cool for a moment and serve the spelt pancakes with ricotta and spinach still hot.