CREPES CON RICOTTA E SPINACI

Preparation Method :

• To make crepe batter, mix the flour, egg, salt, and olive oil.
• Gently stir in the milk and water. Allow it to rest for 20 minutes.
• Heat a pan and grease it with butter. Pour the ½ cup of batter and spread it evenly on the pan with a ladle. Cook for 30-40 seconds cook until it turns light brown underneath.
• Flip it, once the edges start to curl and cook until uniform colour appears on both the sides. (Prevent over browning of the crepes).
• Repeat the same with the remaining batter and keep all the prepared crapes aside.
• To prepare the filling, steam the spinach until wilted and then drain the water. Cool it and chop it finely.
• Heat olive oil in a pan and sauté onion and garlic for 2-3 minutes and add the chopped spinach. Mix it well and turn off the heat.
• Mix thoroughly ricotta cheese and egg in a separate bowl. To this add the spinach-onion mixture.
• Add the salt and pepper and mix all the ingredients properly.
• Now place 2 tablespoon of the filling mixture at the centre of the crepes and fold the edges like an egg roll.
• In a greased baking pan, spread the tomato sauce at the bottom and then place the filled crepes. Top it up with the grated mozzarella cheese.
• Cover it with a foil and bake it at 180 degree C for 20 minutes in a pre-heated oven. Remove the foil and bake it for another 10 minutes.
• Serve it hot.