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salt Pastiera
first courses from Italy - Puglia
Crepes with ricotta and spinach and Taleggio cheese fondue
Crepes with ricotta and spinach and Taleggio cheese fondue
ready in
55 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
dedicated dish and light also referred to important lunches
Wash the spinach and cook steam for 10 minutes, drain and keep aside
BATTER FOR CREPES: beat the eggs, two full and one yolk with milk, flour and butter using a mixer
Let the mixture rest in a bowl for about fifteen minutes
Meanwhile, prepare the FILLING mixing the ricotta with the drained and chopped spinach and smoked cheese, cut into small pieces. Season with salt and pepper
COOKING CREPES: welded a frying pan of 20 cm in diameter, brush the bottom with butter - only for the first crep and pour one ladle of batter
Bake on both sides for about two minutes, keep it aside and repeat the operation until the end of the batter. You are thus obtained 16 crepes
Fill the crepes, ripiegatele a handkerchief and place them in a buttered pan
Stir the cheese into small pieces with a lightweight cream warming them briefly in a pan
Cover the crepes with Taleggio fondue or pleasure, with 300 gr of sauce
Bake at 180 degrees for about 20 minutes
Serve piping hot crepes. Enjoy your meal!