Guide
The first two weeks of "Schnitz und Drunder"
by Simon Balissat
Crespelle with spinach filling
21.4.2020
Translation: machine translated
I always cook from 11am in the livestream on YouTube and Facebook. Today it's creselle with spinach filling.
Who invented it? The French or the Italians? Crêpes are at least better known to me than crespelle. But it's basically the same recipe. Thin pancakes. Today I'm making them Italian-style, filled with spinach and ricotta and baked.
Ingredients
- Flour
- Milk
- Eggs
- Salt
- Frozen spinach
- Onions
- Ricotta
- Parmesan
- Butter
Recipe
** Crespelle **
- Stir together 85 grams of flour, 2.5 dl milk, 2 eggs and enough salt to make a dough
- Fry thin pancakes in a non-stick pan over a medium heat with a little fat
** Filling **
- Preheat the oven to 180 degrees
- Thaw four blocks of frozen spinach with a little water and cook briefly
- Drain the spinach and cut into small pieces
- Cut an onion into small pieces and fry until translucent
- Mix the spinach, onion and half a pot of ricotta in a bowl, season with salt and pepper
- Roll the filling into the crespelle in a buttered baking tin
- Spread the parmesan and butter flakes over the crespelle and bake in the oven for 20 minutes
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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