- Prepare fresh crepes and set aside
- Mix the filling of fresh ricotta cheese and spinach
- Arrange ceramic ramekins to bake the crespelle
- On the bottom of the ceramic container add add some bechemel cream and homemade tomato sauce.
- Wrap the ricotta mixture inside a crepe, fold over the corners and add some tomato sauce to the top and add some fresh mozzarella cheese evenly across the crepe. Then again a little bit of béchamel on the folded part of the crepe that touches the ceramic bowl to prevent from sticking.
- A final touch is to add fresh Parmesan cheese across the top and then bake in the oven.
- Bake at 350 until the cheese is melting and you see the tomato sauce bubbling
- 5 eggs
- 1 ladle of flour
- 1 ladle of water
- 1 ladle of milk
- pinch of salt
- 1 stick melted butter
Mix together, Use non stick crepe pan and pour 1 ladle full of the mixture into the pan and evenly spread. Flip and cook both sides
- 8 oz. fresh ricotta cheese
- 8 oz. fresh spinach
- one egg
- 1/2 tea of nutmeg
- salt & pepper to taste
Mix all together.
- 5 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 2 teaspoons salt
- 1/2 teaspoon freshly grated nutmeg
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.