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Ricotta and spinach crespelle "cake"

Ricotta and spinach crespelle "cake"
4.7 66 ratings
Prep. 40 min
Total 40 min
4 portions
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Ingredients

  • Parmesan cheese cut into pieces (3 cm)
    80 g
  • plain flour
    120 g
  • polenta (fine)
    2 tbsp
  • eggs
    2
  • fresh chives cut into quarters, plus extra chopped for garnishing
    5 sprigs
  • milk
    350 g
  • olive oil
    20 g
  • spring onions/shallots trimmed and cut into quarters
    4
  • salted butter cut into pieces, plus extra for frying
    20 g
  • fresh baby spinach leaves
    300 g
  • ricotta
    350 g
  • salt
    ½ tsp
  • ground black pepper
    ½ tsp
  • thickened cream
    50 g

Difficulty

medium

Nutrition per 1 portion

Sodium 912.1 mg
Protein 28.9 g
Calories 2534.4 kJ / 603.4 kcal
Fat 37.2 g
Fibre 4.8 g
Saturated Fat 22.1 g
Carbohydrates 35.8 g

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