Crepes with ricotta and spinach and Taleggio cheese fondue

ingredienti

persone

8

Latte scremato

0.5 liters

Uova

3 unit

Sale

1 pinch

Pepe

to taste

Ricotta

500 grams

Scamorza fresca

200 grams

Taleggio

150 grams

Panna da cucina UHT

200 grams

Farina di frumento tipo 00

200 grams

Burro

30 grams

Spinaci

300 grams

Crepes with ricotta and spinach and Taleggio cheese fondue

Crepes with ricotta and spinach and Taleggio cheese fondue

pronta in

55 minuti

difficoltà

categoria

Primi Piatti
da Italia - Puglia

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

questo piatto è

vegetariano con glutine con uova con lattosio

Foto Ricetta Crepes with ricotta and spinach and Taleggio cheese fondue

dedicated dish and light also referred to important lunches

Foto preparazione Crepes with ricotta and spinach and Taleggio cheese fondue

step 1

Wash the spinach and cook steam for 10 minutes, drain and keep aside
Foto preparazione Crepes with ricotta and spinach and Taleggio cheese fondue

step 2

BATTER FOR CREPES: beat the eggs, two full and one yolk with milk, flour and butter using a mixer
Foto preparazione Crepes with ricotta and spinach and Taleggio cheese fondue

step 3

Let the mixture rest in a bowl for about fifteen minutes
Foto preparazione Crepes with ricotta and spinach and Taleggio cheese fondue

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
Foto preparazione Crepes with ricotta and spinach and Taleggio cheese fondue

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
Foto preparazione Crepes with ricotta and spinach and Taleggio cheese fondue

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
Foto preparazione Crepes with ricotta and spinach and Taleggio cheese fondue

step 7

Fill the crepes, ripiegatele a handkerchief and place them in a buttered pan
Foto preparazione Crepes with ricotta and spinach and Taleggio cheese fondue

step 8

Stir the cheese into small pieces with a lightweight cream warming them briefly in a pan
Foto preparazione Crepes with ricotta and spinach and Taleggio cheese fondue

step 9

Cover the crepes with Taleggio fondue or pleasure, with 300 gr of sauce
Foto preparazione Crepes with ricotta and spinach and Taleggio cheese fondue

step 10

Bake at 180 degrees for about 20 minutes
Foto preparazione Crepes with ricotta and spinach and Taleggio cheese fondue

step 11

Serve piping hot crepes. Enjoy your meal!

fabbisogno giornaliero (per persona)

Main +

Calories 434.04 kcal n.d.

Fat 26.49 g n.d.

Carbohydrates 26.73 g n.d.

Protein 23.58 g n.d.

Fibers 3.54 g n.d.

Water 182.16 g n.d.

Ashes 2.59 g n.d.

Sugars 4.81 g n.d.

Starch 14.44 g n.d.

Minerals +

Calcium 452.18 mg n.d.

Sodium 228.46 mg n.d.

Phosphorus 416.34 mg n.d.

Potassium 533.58 mg n.d.

Iron 2.66 mg n.d.

Magnesium 85.11 mg n.d.

Zinc 2.28 mg n.d.

Copper 0.19 mg n.d.

Manganese 1.4 mg n.d.

Selenium 34.48 mcg n.d.

Fluorine 2.31 mcg n.d.

Vitamins +

A 295.57 mcg n.d.

A IU 3971.75 IU n.d.

A RAE 302.09 mcgRAE n.d.

B1 0.22 mg n.d.

B2 0.46 mg n.d.

B3 1.64 mg n.d.

B5 0.87 mg n.d.

B6 0.25 mg n.d.

B9 0.0 mcg n.d.

B12 0.68 mcg n.d.

C 10.54 mg n.d.

E 1.41 mg n.d.

B12 added 0.0 mcg n.d.

D 0.53 mcg n.d.

K 182.53 mcg n.d.

Lipids +

Monounsaturated 3.19 g n.d.

Polyunsaturated 1.02 g n.d.

Saturated 6.11 g n.d.

Cholesterol 105.71 mg n.d.

Amino acids +

Phenylalanine 0.8 g n.d.

Isoleucine 0.78 g n.d.

Histidine 0.51 g n.d.

Leucine 1.52 g n.d.

Lysine 1.33 g n.d.

Methionine 0.38 g n.d.

Tyrosine 0.68 g n.d.

Threonine 0.63 g n.d.

Tryptophan 0.2 g n.d.

Valine 0.92 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

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