Italian Cheese Crepe with il Sole Saffron

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Italian Cheese Crepe with il Sole Saffron

Ingredients

Crepe

3 Large eggs

250 grams of plain Flour

400ml of Milk

2 teaspoon of Olive Oil

 

Filling

350 grams Spinach leave

250 grams Ricotta Cheese

100 grams Parmesan Cheese

½ teaspoon Salt

¼ teaspoon Pepper

6 threads il Sole Saffron

2 teaspoon Olive oil

1 Garlic clove, smashed

 

Method

Crepe

Mix the eggs, milk, olive oil and salt in a large bowl. Add flour and whisk until smooth, runny batter. Rest for 30 minutes.

Heat a non-stick frying pan over medium heat. Pour lightly coat the base of the pan and cook for 1 to 2 minutes until the edges are light golden. Repeat with the remaining batter.

 

Filling

With a frying pan hit to medium-high heat with olive oil and garlic. Add the spinach with salt & pepper and cook until just wilted. Remove from the pan and set aside to cool.

Place ricotta cheese and il Sole Saffron combine well with the spinach. Cover and rest for 30 minutes.

 

 

Preheat the oven to 180 degrees

Fill each crepe with 1 – 2 tablespoons of the filing, fold into a triangle shape and place into the oven tray. Cover the folded crepes with parmesan cheese on top and bake for 30 to 35 minutes or until golden color with edges of looks slightly crispy.

 

 

  • Complexity: Moderate
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Serves: 4