8 cracks


250g of flour

3 eggs

500ml milk

1 knob of butter


500g of ricotta cheese

300g spinach, cleaned

Parmigiano reggiano

Tomato sauce

1 clove of garlic


For the béchamel sauce:

1 litre of whole milk

100g butter

50g flour


– Lightly fry the clove of garlic and pour the tomato sauce. Salt and cook.

– Clean and wash the spinach and boil them slightly. Drain and squeeze.

– In a bowl put the ricotta cheese, salt, pepper and a drizzle of olive oil. Mix and add the spinach. Mix it with a bit of parmesan cheese to your liking.

– Break the eggs into a bowl.

– Whisk with a fork and add the milk.

– Sift the flour inside and mix with a whisk. Also add a pinch of salt.

– Cover with the foil the bowl and leave to rest for half an hour in the refrigerator.

– Spent the time stir the mixture and heat a non-stick frying pan. Grease it with a knob of butter.

– Then pour in a ladle of the batter and spread the mixture evenly by moving a bit to the pan.

– Cook one minute per side.

– Spread the filling of ricotta and spinach on each crepe and roll them up by closing the edges. Arrange them in a baking dish.

– Go to the béchamel sauce: melt the butter in a small saucepan, stir in the sifted flour and the milk to thread. Flavored with plenty of nutmeg and a pinch of salt. Continue to mix until it becomes a thick sauce.

– Pour the béchamel over the pancakes and do the same with the tomato sauce regolandovi eye the amount. You can put a layer of béchamel sauce, also below, before you lay the crepes in the baking dish. Finished with a sprinkling of parmigiano reggiano.

– Put in the oven for about 20 minutes at 200°. You can also finish in the grill function for another few minutes.

– Serve the pancakes filled with ricotta cheese and spinach hot.