Italian-Style Stuffed Crêpes

Ingredients

• 1 Shallot
• 4 tomatoes
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 4 eggs
• 350 g spelt flour type 1050
• 500 ml milk (3.5% fat)
• 350 g fresh spinach
• 1 onion
• 350 g ricotta
• 80 g freshly grated Parmesan
• 1 egg yolk
• a pinch nutmeg
• 125 g mozzarella (one ball of mozzarella)
• 1 handful basil
• 2 tbsp basil pesto

Instructions

1. 1.

   For the tomato sauce, peel and finely chop the shallot. Briefly blanch the tomatoes, cool, peel, quarter, core, and dice very small. In a small pot heat 1 tbsp olive oil and sauté the shallot. Add the tomatoes, season with salt and pepper, and simmer for about 10–15 minutes.

2. 2.

   For the crêpes whisk the eggs and flour together, stir in the milk, and season with salt and pepper. Let the batter rest for 20 minutes. In a non‑stick pan, cook 12 crêpes using a total of 2 tbsp olive oil and butter.

3. 3.

   For the filling wash, rinse, and dry the spinach. Peel the onion, slice into thin strips, and sauté in 1 tbsp olive oil until translucent. Add the spinach, let it wilt, season with salt and pepper, cool, then puree. Mix the ricotta with the spinach mixture, add half of the Parmesan, stir in the egg yolk, and season with nutmeg, salt, and pepper.

4. 4.

   Place each finished crêpe on a board, spread the filling over it, and roll up the crêpes.

5. 5.

   Transfer to a greased baking dish if needed. Spoon 1–2 tbsp tomato sauce over each roll, slice mozzarella thinly and lay on top of the crêpes with sauce. Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 20 minutes. Serve immediately hot, garnished with basil and pesto.