Baked Crêpes with Ricotta and Spinach
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Source: https://recipheon.com/en/recipes/main-dishes/baked-crepes-with-ricotta-and-spinach
About this recipe
Baked crêpes with ricotta and spinach are a delicate savory dish with a creamy filling and lightly browned cheese on top. Ricotta keeps the filling mild, spinach adds vegetable flavor, and garlic prevents it from tasting bland. Cook off the spinach’s moisture first so the crêpes do not become watery in the oven. Use a moderate amount of filling in each crêpe so it is easy to roll and arrange in the baking dish. Serve immediately after baking, while the center is hot and the cheese is melted.
Ingredients
Servings: 6
6 crêpes
200 g ricotta
250 g spinach
80 g grated mild semi-hard cheese
1 garlic clove
3/4 teaspoon salt
1/2 teaspoon black pepper
Steps
Preheat a conventional oven (no fan) to 190°C and position a rack in the middle. Roughly chop the spinach, place it in a dry skillet with the finely chopped garlic, and cook over medium heat for 5–7 minutes, until wilted and all visible liquid has evaporated. Cool for 10 minutes, then mix with the ricotta, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.
Divide the filling among the 6 crêpes, leaving the edges clear, and roll them up tightly.
Arrange the crêpes seam-side down in a baking dish, sprinkle with the cheese, and bake for 10–12 minutes, until the filling is hot and the cheese is melted and lightly browned.
Remove the crêpes when the centers are clearly hot and the edges are not soggy.
Let stand for 2–3 minutes and serve.
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