Spelt crêpes with cavolo nero and pecorino

Ingredients

For 1 serving

• Spelt flour40 g
• Eggs1
• Reduced-fat milk110 ml
• Tuscan kale180 g
• Ricotta60 g
• Pecorino15 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, lactose, eggs,

In season: October – March

Method

1. Bring a small pan of water to the boil. Meanwhile whisk the spelt flour, the egg, the milk and a pinch of salt until the batter is smooth.
2. Cook 2 thin crêpes in a non-stick pan lightly greased with oil over medium heat, 1 minute per side, until spotted golden. Preheat a conventional oven to 200 °C.
3. Strip the tough central rib from the cavolo nero leaves and wash them; salt the water when it boils and blanch them for 4 minutes, until tender, then drain, squeeze and chop them.
4. Heat the remaining oil in a frying pan with the crushed garlic over medium heat and sauté the cavolo nero for 2 minutes, until full of flavour; remove the garlic and let it cool slightly.
5. Mix the cavolo nero with the ricotta and half the grated pecorino, fill the crêpes, roll them up and put them in a small baking dish.
6. Sprinkle with the remaining pecorino and heat in the oven for 10 minutes, until the cheese on top is golden.