Ricotta Spinach Pancakes
Fluffy pancakes filled with ricotta and spinach are a fresh recipe from the Southern Fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g spinach
- Salt
- 1 onion
- 1 Garlic clove
- 1 EL olive oil
- 1 egg
- 2 EL freshly grated parmesan
- 400 g ricotta
- Pepper
- nutmeg
- 1 untreated orange
- 200 g passata tomatoes
- 1 pinch sugar
- Salt
- chili powder
- 2 EL freshly grated Parmesan (for sprinkling)
- 150 g flour
- 225 ml milk
- 5 EL olive oil
- 3 eggs
- Salt
Instructions
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1.
For the crepes whisk the flour with the milk and 2 EL oil until smooth, fold in the eggs and season with a pinch of salt. Let rest covered for about 20 minutes.
-
2.
Blanch the spinach briefly in salted water, shock, drain and finely chop. Peel and dice the onion and garlic. Sauté both in hot oil until translucent, then cool. Mix with spinach, egg, Parmesan and ricotta. Season with salt, pepper and nutmeg.
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3.
Wash the orange hot and grate dry. Zest the peel and juice the fruit. Combine the juice with the tomatoes and season with sugar, salt and chili.
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4.
Heat a little olive oil in a hot pan and fry each pancake thinly, one at a time.
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5.
Preheat the oven to 180°C fan.
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6.
Spread the ricotta-spinach filling on each crepe, fold into quarters, stack in an oiled baking dish and drizzle with sauce. Sprinkle with cheese and bake for about 20 minutes until golden brown.
