Crepes Florentine
Ingredients for 4 people
Ricotta 3 eggs 200 gr.
spinach 400 gr.
Flour 120 gr.
Milk 1 cup Butter 50 gr.
Bechamel sauce 1 / 2 liter
Tomato sauce 3 tablespoons Parmesan cheese Salt and pepper to taste
Nutmeg
procedure
Preparation of 8 pancakes:
mix 2 eggs with the flour, milk, melted butter and a pinch of salt.
Rest the batter for about 1 hour.
Grease a nonstick frying pan with a diameter of about 20 cm pour 2 tablespoons batter for each pancake and cook on both sides.
Preparing the filling:
chop the spinach, add egg, Parmesan cheese, nutmeg to taste, salt and pepper.
Prepare crepes: Combine
the dough and roll the omelette. Arrange in a baking dish lined rectangular pan. Cover with the sauce, sprinkle generously with Parmesan and staining of tomato sauce.
gratin in the oven at 150 ° C for about 15 minutes.
Serve hot.
E 'can sbizzarirsi with various fillings, such as asparagus ...
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