Crespelle are the Italian answer to the French crepes! Easy to do, even without a crepes pan!
Have you ever tried that?
I always do double the amount of Crespelle because you can freeze them and always have an option for dinner or lunch!.
They are versatile, because they are delicious in the sweet variety, as junior likes it with nutella or applesauce, or just in hearty variation.
Today I brought you the hearty variety that always tastes very good to us three, filled with spinach and cheese. Optionally you can also take mozzarella.
Click here for the easy recipe!
Crespelle with spinach and cheese
Nutritional facts for 1 serving (= 1 crespelle is approximately 16 cm in diameter) 190 kcal, 16 g carbohydrates, 9 g fat, 12 g protein
Ingredients for 6 servings:
- 100 g wheat flour
- 2 eggs
- 250 ml low-fat milk, 1.5%
- 1 tsp olive oil
- 250 g leaf spinach, deep-frozen
- 100 g of shepherd’s cheese
- 100 g cream cheese balance
- Garlic powder, to taste
- Salt, to taste
- Pepper, to taste
- In a mixing bowl, weigh the flour.
- Whisk the eggs together with the milk and a pinch of salt.
- Add to the flour in the bowl and stir to a smooth dough.
- Heat a coated pan (20 cm in diameter) and brush with 1 teaspoon of olive oil.
- Place a ladle of crespelle batter in the middle of the pan and spread thinly.
- Stir this dough on each side for about 1 – 2 minutes.
- Layer the finished crespelle on a plate.
- In the same pan, add the leaf spinach and let it thaw briefly with 1 tbsp of water.
- Season with salt, pepper and garlic powder and stir.
- Add 100 g of creamy cream cheese to the mixture and bring to a boil.
- Now spread the finished spinach on the crespelle, put some shepherds cheese on top and fold it up.
- Place in an ovenproof dish and place in the oven at 200 ° C for about 15 minutes.
Serve with a nice colorful salad!