| Difficulty: */***** |
Servings: 4 people |
Time: 40 min |
Ingredients: |
- 4 Eggs - 1 Glass of milk - 8o gr Flour - 80 gr Butter - 200 gr Ricotta Cheese - 300 gr Boiled, chopped and pressed spinach - 1/2 l Béchamel sauce - 50 gr Parmesan - 3 tblsps Tomato sauce - Extra-virgin olive oil - Salt, pepper and nutmeg |
| Preparation: |
|
1) PANCAKES: a - Mix 2 eggs with salt, pepper and warm milk, added slowly. b - Add 50 g of melted butter and flour. Stir until you get an homogeneous dough. c - Cook on both sides small pancakes in a small frying pan greased with butter (two tablespoons of dough at a time). 2) FILLING: a - Mix the spinach in a bowl with the ricotta. b - Add the other 2 eggs, salt, parmesan, nutmeg and 2 tablespoons of sauce. Stir until you get an homogeneous dough. 3) FINALLY: a - Pour the filling on the pancakes and spread it over. b - Roll them and line them up in a terracotta dish, cover with the remaining béchamel sauce, butter, parmesan cheese and put in the oven for 20 minutes at 200°C. |