Savory Spinach Crepes

Ingredients

• 150 g spelt flour
• 225 ml milk
• olive oil
• 3 eggs
• Salt
• 400 g spinach
• Salt
• 1 onion
• 1 Garlic clove
• 1 tbsp Olive Oil
• 1 egg
• 2 tbsp freshly grated Parmesan
• 200 g ricotta
• 20 g butter
• 2 tbsp spelt flour
• 350 ml milk
• Salt
• pepper (ground)
• Nutmeg (freshly grated)
• 2 tbsp freshly grated Parmesan

Instructions

1. 1.

   Whisk the spelt flour with the milk and 2 tbsp oil until smooth, fold in the eggs, season with a pinch of salt, and let rest covered for about 20 minutes.

2. 2.

   Blanch the spinach briefly in boiling salted water, then shock it in cold water, squeeze out excess moisture, and roughly chop. Set aside about 2 tbsp for topping. Peel and finely dice the onion and garlic; sauté both in a pan with 1 tbsp hot oil until translucent, then let cool. Mix the spinach, egg, Parmesan, and ricotta well together, seasoning with salt, pepper, and nutmeg.

3. 3.

   In a saucepan melt the butter, stir in the flour, and gradually whisk in the milk while stirring constantly. Simmer gently for about 5 minutes, stirring continuously, until the sauce thickens. Remove from heat and season with salt, pepper, and nutmeg.

4. 4.

   Preheat the oven to 200 °C (180 °C fan‑forced; gas: level 3). Heat a little olive oil in a hot pan and cook each crepe thinly, one at a time.

5. 5.

   Spread the ricotta–spinach mixture on each crepe, roll them up, and place seam side down next to each other in an oiled baking dish. Pour the sauce over, distribute the reserved spinach on top, and sprinkle with cheese. Bake for about 20 minutes until golden brown.