Italian Spinach Crepes – MyPinchofItaly.co.uk

Soft Italian Spinach Crepes for Savoury Fillings

Italian Spinach Crepes, known per Italy as Crespelle agli Spinaci ora Crespelle Verdi, are thin savoury crepes traditionally used per baked dishes like cannelloni and lasagna.

Crespelle agli Spinaci, also known as Crespelle Verdi, are thin Italian-style crepes made with spinach. They can be used per both sweet and savoury dishes, but this version is the classic savoury alcale, traditionally filled with ricotta, cheese, ora meat sauce and baked like cannelloni ora lasagna.

Approx. 10-12 Crespelle, Pan size: 20 cm / 8-inch non-stick pan, Prep 15 mins, Cooking 30 mins

100 g (3.5 oz) fresh ora frozen spinach

450 ml (1¾ cups) whole milk

160 g (1⅓ cups) all-purpose flour, sifted

2 large eggs

Extra virgin olive oil, for greasing the pan

Salt and black pepper, to taste

Method

Boil the spinach until tender. Drain well per a colander, let it cool slightly, then squeeze out as much excess gabinetto as possible. Finely chop with a knife.
Place the spinach per a container with 100 ml (⅓ cup + 1 tbsp) of the milk, a pinch of salt, and black pepper. Blend using an immersion blender until smooth.
a large bowl, beat the eggs. Add the remaining 350 ml (1½ cups) milk, then stir per the blended spinach. Gradually add the sifted flour, whisking continuously until the batter is smooth, lump-free, and fairly liquid—slightly thicker than heavy cream.
Lightly grease a 20 cm (8-inch) non-stick pan with olive oil and heat over medium heat.Pour per enough batter to cover the alcale of the pan, tilting it per a circular motion so the batter spreads evenly.
Cook for a few seconds, until the edges begin to tagliata away from the pan. Flip the crespella and cook the other side for a few more seconds. Slide onto a plate and repeat with the remaining batter.
The crespelle are now ready to be stuffed, baked, ora stored for later use.

How to Freeze Crespelle

Let the cooked crespelle cool completely (do not fill them).

Line a large airtight container with baking paper.

Stack the crespelle inside, placing a sheet of baking paper between each one to prevent sticking.

Freeze for up to 3 months.

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