Crespelle (savoury crepes) with ricotta and tomato sauce

January 16, 2016
1 Ratings
  • Serves 4
Author Notes

I learned to do this in Germany...although it's not very German. Use your favourite tomato sauce. There are versions with Béchamel sauce as well. —MarieGlobetrotter

What You'll Need
  • 120gr flour
  • 150 milliliters milk
  • 3 small eggs
  • 400 milliliters tomato sauce
  • 500g spinach
  • 250g ricotta
  • Salt and pepper
  • 5-6 tablespoons olive oil
  • 1 ball fresh mozzarella
  • 50g parmesan, grana padano
  1. For the crepes, mix together flour, milk, eggs and one pinch of salts until dough is smooth. Set aside
  2. Heat the tomato sauce in a saucepan.
  3. Slice the onion and garlic finely. Cut the spinach. Heat 3 tbsp of olive oil in a pan, cook the onion and garlic for 2 minutes on medium heat before adding the spinach. Once the spinach is cooked, place in a bowl and stir in the ricotta and 25g of Parmesan. Add some salt and pepper then combine well.
  4. Heat some of the olive oil in a pan. Make about 6 crepes and use olive oil every time you make a new one. Set on a plate
  5. Spread some of the ricotta mixture on each crepes and then roll. Spread half of the tomato sauce in an oven-proof dish. Place the 6 crepes on top then pour the rest of the tomato and sprinkle with parmesan. Cut the mozzarella into slices or dices. Spread out on top of the crepes/crespellen.
  6. Bake on 350F for about 30 minutes then gratin ate for 5 minutes at the end.

See what other Food52ers are saying.

0 Reviews