INGREDIENTS
- 1 cup of flour
- 1/2 cup of milk
- 2 eggs
- A handful of fresh spinach
- 1 cup of Panetto
- 1/2 cup of ricotta
- Salt and pepper to taste
- 10g of butter
PREPARATION
In a bowl, mix the flour with the milk until smooth. Add the eggs, one at a time, continuing to mix. Add some of the chopped spinach. Mix well and season with salt and pepper to taste.
Cook the crepes in a non-stick pan lightly greased with melted butter, pour a ladle of batter and spread it evenly over the pan. Cook for about 2 minutes on each side or until the crepes are lightly golden.
Prepare the filling by mixing in a bowl the grated panetto with the ricotta and the rest of the cooked and drained spinach. Season with salt and pepper to taste.
Stuff the crepes by filling each crepe with a generous portion of filling in the center. Fold it in half and then into quarters to create a delightful package.
Finish cooking the stuffed crepes in a baking dish and bake in a preheated oven at 180°C for about 10-15 minutes, or until the mozzarella is completely melted and the crepes are hot and crispy.
Remove the crepes from the oven, garnish with a few fresh spinach leaves, and serve hot. This delicious dish is perfect for an elegant dinner or a special lunch.