Baked crêpes with ricotta and spinach

Ingredients

For 1 serving

• All-purpose flour35 g
• Eggs1
• Reduced-fat milk150 ml
• Spinach150 g
• Part-skim ricotta80 g
• Parmigiano Reggiano15 g
• Extra virgin olive oil1 teaspoon
• Tomato passata60 g
• Nutmegto taste
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. In a bowl whisk the flour, the egg, about two thirds of the milk and a pinch of salt until the batter is smooth and lump-free.
2. Lightly oil a non-stick pan of about 20 cm and heat it over medium heat; pour in half the batter, swirl the pan to spread it thinly and cook for 1 minute per side, until it lifts easily and has a few golden spots. Repeat with the rest.
3. Preheat a conventional oven to 200 °C. Wash the spinach and wilt it in a pan for 2 minutes, until reduced; squeeze it well and chop it.
4. Mix the spinach with the light ricotta, half the Parmigiano Reggiano, a grating of nutmeg and a pinch of salt.
5. Spread a thin layer of passata in a small baking dish, fill the crêpes with the mixture, roll them up and lay them on top.
6. Pour over the remaining milk, sprinkle with the rest of the Parmigiano and bake for 15 minutes, until the top is golden and the edges sizzle.