Spinach crêpes rolls are a more appetizing variation of the usual ham and béchamel crêpes, easy to make and perfect served as a main course together with a fresh salad. The delectable touch of this dish is the oven, with a sprinkling of cheese and a drizzle of melted butter; you'll get a tasty and crunchy outside with a tender center.
Crêpe dough
White flour, buckwheat flour, wholemeal flour mixed with white flour, spelt flour, Kamut flour, rice flour: there are many variations that you can find for your crêpe dough, one more inviting than the other. We recommend a mix of flours, for example buckwheat and rice for a totally gluten-free dough or spelt and buckwheat or even Kamut and wholemeal. You can experiment now and again until you find the perfect recipe!
Most suitable cheese
The recipe to prepare crêpes rolls involves the use of a soft cheese that creates a delicate filling together with the spinach. Besides ricotta cheese, which can be cow's milk or sheep's milk if you prefer a more particular flavor, you can also use a robiola or taleggio cheese. Basically, any soft cheese that blends perfectly with the pan-fried spinach.
The recipe: Spinach crêpes rolls
Serves 6
Ingredients:
4 oz buckwheat flour
2 oz rice flour
1 lb spinach
chopped parsley
2 eggs
11 oz ricotta or other soft cheese
7 oz Parmigiano cheese
2 glasses milk
4 oz butter
Salt, pepper, nutmeg
Method:
First mix the flours in a bowl with the eggs, 1 oz melted butter and milk to obtain a smooth paste. Cover and let it rest for an hour in the fridge.
After that, in a crêpes pan, pour one ladle at a time of the dough and let the crêpes take form until cooked. Do this until you have used up all the dough.
In the meantime, boil and squeeze the spinach and sauté in a pan with a drizzle of oil and a clove of garlic. Then mix them with the parsley and mix them in a bowl with the ricotta cheese, 3 tablespoons of grated Parmigiano cheese, salt, pepper and nutmeg.
Fill the crêpes one at a time with the filling, taking care not to put too much, then roll them up into a cylinder that you will cut into 2 cm logs.
Arrange the swirls vertically in a buttered ovenproof dish, sprinkle with the remaining butter, melt and finish with grated Parmesan cheese. Place in a preheated oven (400°) and cook for 10-15 minutes, gratinating. Serve immediately with a fresh salad.