Ricotta and spinach crespelle "cake"
TM6 TM5

Ricotta and spinach crespelle "cake"

4.7 (36 ratings)

Ingredients

  • 80 g Parmesan cheese, cut into pieces (3 cm)
  • 5 sprigs fresh chives, cut into quarters, plus extra chopped for garnishing
  • 120 g plain flour
  • 2 tbsp polenta (fine)
  • 2 eggs
  • 350 g milk
  • 20 g olive oil
  • 4 spring onions/shallots, trimmed and cut into quarters
  • 20 g salted butter, cut into pieces, plus extra for frying
  • 300 g fresh baby spinach leaves
  • 350 g ricotta
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 50 g thickened cream

Nutrition
per 1 portion
Calories
2534.4 kJ / 603.4 kcal
Protein
28.9 g
Carbohydrates
35.8 g
Fat
37.2 g
Saturated Fat
22.1 g
Fibre
4.8 g
Sodium
912.1 mg

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