Baked ricotta and spinach crêpes with salad

Ingredients

For 1 serving

• Eggs1
• All-purpose flour30 g
• Reduced-fat milk80 ml
• Ricotta80 g
• Spinach150 g
• Tomato passata80 g
• Parmigiano Reggiano10 g
• Mixed salad greens60 g
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. In a bowl whisk the egg with the plain flour and a pinch of salt, then add the milk gradually, whisking until the batter is smooth and lump-free. Preheat a conventional oven to 190 °C.
2. Grease a non-stick frying pan about 20 cm wide with a few drops of the oil and heat it over medium heat; pour in half the batter, swirl to spread it thinly and cook for 1 minute, until the edges lift; flip the crêpe and cook for 30 seconds. Repeat with the rest of the batter.
3. Wash the spinach and wilt it in a pan over medium heat, with no extra water, for 2–3 minutes; squeeze it well, chop it and mix it with the ricotta, salt and black pepper.
4. Spread the filling over the crêpes and roll them up. Spread half the salted tomato passata in a small baking dish, lay the crêpes on top, cover with the remaining passata and sprinkle with grated Parmigiano Reggiano.
5. Bake for 15 minutes, until browned on top and the tomato is bubbling.
6. Meanwhile wash the mixed salad and dress it with the remaining oil and a pinch of salt; serve it with the crêpes.