Italian crespelle pancakes
Packed with a rich ricotta and spinach filling and finished with a crisp layer of golden cheese, these pancakes are perfect for sharing.
Italian crespelle pancakes are similar to enchiladas as they’re served hot in a big baking dish. Crespelle are paper-thin pancakes, the Italian equivalent of France’s crêpes, and just like the French version, they can be served either sweet or savory. Crespelle with spinach and ricotta are sometimes called ‘Panzerotti’. This recipe serves eight and takes just 15 minutes to prepare.
Feel free to add some meat to this recipe. You can use ready-cooked chicken, strips of beef or even a small portion of leftover spaghetti Bolognese.
- For the pancakes:
- 75g/3oz plain flour
- pinch of salt
- 2 large eggs
- 200ml/7floz milk
- a little oil for frying
- For the filling:
- 30ml/2tbsp olive oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 350g/12oz fresh leaf spinach, washed
- 1 (250g) tub ricotta cheese
- 50g/2oz finely grated Parmesan cheese
- 2.5ml/1/2tsp freshly grated nutmeg
- 1 (345g) jar ready made tomato pasta sauce
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