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
description
dedicated dish and light also referred to important lunches
preparation
step 1
Wash the spinach and cook steam for 10 minutes, drain and keep aside
step 2
BATTER FOR CREPES: beat the eggs, two full and one yolk with milk, flour and butter using a mixer
step 3
Let the mixture rest in a bowl for about fifteen minutes
step 4
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
step 5
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
step 6
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
step 7
Fill the crepes, ripiegatele a handkerchief and place them in a buttered pan
step 8
Stir the cheese into small pieces with a lightweight cream warming them briefly in a pan
step 9
Cover the crepes with Taleggio fondue or pleasure, with 300 gr of sauce
step 10
Bake at 180 degrees for about 20 minutes
step 11
Serve piping hot crepes. Enjoy your meal!