Spinach Filled Crepe - Show 303
Crespelle florentine style with ricotta cheese and spinaches
  • 125 g of wheat farina
  • 2 eggs
  • 300ml of milk
  • 250g ricotta cheese
  • 300g spinaches
  • 1 egg
  1. Brown 1 onion and add spinaches. Cook them and chop up. Add ricotta cheese, salt, pecorino cheese and an egg.
  2. Fill in the crespelle and put in the oven at 180° for ten minutes
Recipe by Eat Drink Italy with Vic Rallo at http://eatdrinkitaly.org/spinach-filled-crepe-show-303/