We have made this delicious meal, which is by turns, either like crepes or quesadillas, a few times but did not bother to document it before. It is more labour intensive but very tasty and worth the effort and concentration. This is the only dish of detail I know that conspicuously calls for a hard and a soft cheese.
To make approximately 5 generous-sized crespelle, one will need:
- 300+ grams (11 ounces) of frozen spinach
- 200+ (7 ounces) grams of Ricotta cheese
- 6+ tablespoons of freshly grated Parmesan cheese
- 4 large eggs
- Salt, pepper, fresh Muscat (grated)
- 500 ml (2 cups) of milk
- 150 grams (1¼ cup) of flour
- Cooking oil and extra butter to fry the crespelle and line the casserole dish
- 250 ml (to make about one cup) of vegetable stock or bouillon for the Bรฉchamel sauce
Begin making the spinach and ricotta filling by ensuring the spinach is thawed and malleable. Combine this with the ricotta, 2 eggs, 3 tablespoons of the Parmesan and seasonings to taste. Mix until thoroughly blended and no longer lumpy.
Next, prepare the batter and one’s work space for the crespelle. Melt about 50 grams (2 ounces) of the butter in a pan. Meanwhile, combine the other two eggs, about half of the milk, some cooking oil, a pinch of salt and about 100 grams (2/3 cup) of flour into a large mixing bowl and beat with a whisk. Adding a ladle’s worth of batter to the pan on medium heat, make the crepes, frying them about two minutes on each side, and allow the stack to sit for a few minutes to cool.
In the meantime, one can prepared the Bรฉchamel sauce, first melting the remaining butter in a small pot and adding the rest (about 50 grams, about half a cup) of flour to it. Once melted, pour the mixture of flour and butter into the frying pan used for the crespelle. Slowly introduce the remaining milk and stock to the pan and stir gently on low heat, seasoning with the muscat, salt and pepper to taste.
Watch it to make sure the milk is not scalded. Scoop about four table spoons of the spinach filling onto each crepe and roll loosely and place in a greased casserole dish. Pour the Bรฉchamel sauce over the crespelle and top with the remaining three tablespoons of Parmesan. Bake the casserole in an oven preheated to 175°C (350°F) for approximately 30 minutes. Then serve and enjoy with a light Riesling.
