Crespolini: Spinach crespolini recipe | BBC Good Food

Fresh ricotta and spinach crespellini recipe

Ingredients

For the spinach and ricotta filling

1.6 litres Jersey, Guernsey or full-cream milk
125ml double cream
¼ tsp salt
3 tbsp lemon juice
2 tbsp olive oil
1 garlic clove, crushed
500g fresh spinach, washed and large stalks removed
25g parmesan (or vegetarian alternative), finely grated
1 medium free-range egg, beaten
Pinch freshly grated nutmeg

For the pancakes

300ml Jersey, Guernsey or full-cream milk
1 medium free-range egg, plus 1 egg yolk
100g plain flour, sifted
¼ tsp salt
Olive oil for frying

For the tomato sauce

2 tbsp olive oil
1 medium onion, finely chopped
1 fat garlic clove, crushed
600g canned chopped tomatoes
2 fresh thyme sprigs, leaves picked
2 bay leaves

For the cheese sauce

50g butter
45g plain flour
600ml Jersey, Guernsey or full-cream milk
50ml double cream
50g parmesan (or vegetarian alternative), finely grated

You’ll also need…

Large square of muslin and a digital probe thermometer

Method

Start by making the ricotta for the filling. Pour the milk and double cream into a pan and add the salt. Put over a low-medium heat and cook, stirring now and then, until it reaches 93°C on a digital probe thermometer (it will be gently steaming, the surface will be shimmering and small bubbles will have appeared on the surface). Meanwhile, put a large sieve over a mixing bowl and line it with a square of damp muslin. Remove the pan from the heat, stir in the lemon juice and continue to stir for a few seconds until curds begin to form (it will look like lumpy yogurt). Leave for 2 minutes, then, using a slotted spoon, gently ladle the curds into the sieve, taking care not to break them up too much. Leave to drain for 40-60 minutes, then cover and chill if not using straightaway.
For the pancakes, whisk the milk, egg, egg yolk, flour and salt (you can use a blender or processor) to make a smooth batter with the consistency of single cream. If you have time, set the batter aside for 30 minutes. Heat a 17-20cm non-stick frying pan over a medium-high heat. Brush the base with a little oil, ladle in 2 tbsp of the batter and swirl it around so it thinly coats the base of the pan. Cook for about 40 seconds or until lightly golden underneath and just browned at the edges, then turn the pancake over and cook for about 30 seconds more until marked with light brown spots. Slide the pancake onto a plate, cover with a square of baking paper, then repeat with the remaining batter to make 12 pancakes.
For the tomato sauce, heat the olive oil in a medium saucepan, add the onion, season lightly, cover and cook over a low heat for 10-12 minutes until the onion is soft and translucent but not browned. Add the garlic and fry for 1 minute more. Add the chopped tomatoes and herbs, then simmer for 20-25 minutes, stirring now and then, until reduced and thickened. Discard the bay leaves and season to taste.
To finish the spinach and ricotta filling, heat the 2 tbsp oil in a large saucepan. Add the garlic and spinach and stir-fry over a high heat until the spinach has wilted. Tip into a colander and press out any excess liquid. Coarsely chop, transfer to a mixing bowl and leave to cool. Mix in the ricotta, parmesan (or alternative), beaten egg, nutmeg and some seasoning to taste.
For the cheese sauce, melt the butter in a medium saucepan, add the flour and cook gently for 30 seconds. Gradually stir in the milk, bring to the boil and leave to simmer gently over a very low heat for 10 minutes, stirring now and then, until slightly reduced and thickened. Stir in the cream, most of the parmesan (or alternative) and some seasoning to taste.
Heat the oven to 200°C/fan 180°C/gas 6. Spoon 2 slightly heaped tablespoons of the filling in a short line across the centre of each pancake. Fold the sides of the pancakes over the ends of the filling, then roll up into neat parcels.
Spread the tomato sauce over the base of a large, shallow ovenproof dish. Arrange the pancakes in the dish, seam-side down, then pour over the cheese sauce. Sprinkle with the remaining cheese, then bake in the oven for 30-35 minutes until bubbling and golden brown.

delicious. tips

The longer you leave the ricotta to drain, the firmer it will become. After 8-10 minutes the curds are soft and can be eaten as a dessert, sprinkled with caster sugar. After 40-60 minutes, they will be firm enough to cook with. I like to use white pepper here as you can’t see it in the cheese sauce.
Make the ricotta up to 48 hours in advance and keep covered in the fridge. Make the pancakes up to 24 hours in advance, or freeze them, wrapped in a double layer of cling film, for up to 1 month. The tomato sauce can also be made up to 48 hours in advance, kept covered in the fridge.

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Italian crespelle pancakes recipe | GoodTo

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Italian crespelle pancakes are the Italian version of the classic French crêpe.

They also have many other names across Italy. For example in the region of Abruzzo, just east of Rome, they’re called scrippelle. While the most traditional type of crespelle are served with spinach and ricotta (like in our recipe here), you can serve these pancakes with either sweet or savoury toppings. This pancake recipe is so ideal for breakfast or brunch and you can make them entirely your own. If you like your pancakes to really fill you up person, opt for a classic high-protein combination of bacon, scrambled eggs and mushrooms.

Ingredients

For the pancakes:

75g/3oz plain flour
pinch of salt
2 large eggs
200ml/7floz milk
a little oil for frying

For the filling:

30ml/2tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
350g/12oz fresh leaf spinach, washed
1 (250g) tub ricotta cheese
50g/2oz finely grated Parmesan cheese
2.5ml/1/2tsp freshly grated nutmeg
1 (345g) jar ready made tomato pasta sauce

WEIGHT CONVERTER

I want to convert…Choose the ingredientWaterMilkWineAlmonds (Flaked)Almonds (Ground)Breadcrumbs (Fresh)Breadcrumbs (Dried)Brown Sugar (Light & Dark)ButterCaster SugarCherries (Canned)Cherries (Dried/ Maraschino)Cherries (Glace/ Candied)Cocoa PowderCornflourCream CheeseDried ApricotsGranulated SugarGrated ParmesanGrated CheddarHazelnuts (Whole)Hazelnuts (Chopped)Hazelnuts (Ground)HoneyIcing SugarMargarineOats (Rolled)Oats (Scottish)Oats (Steel Cut)Oats (Quick/ Quaker)Oats (Instant)Peas (Frozen)Peas (Cooked)Pecans (Chopped)FlourRice (Uncooked, Long-grain)Rice (Uncooked, Medium-grain)Rice (Uncooked, Short-grain)Rice (Uncooked, Basmati)Rice (Uncooked, Wild)Shredded CoconutSultanasSyrup (Cane)Syrup (Chocolate)Syrup (Corn)Syrup (Corn, High fructose)Syrup (Golden)Syrup (Maple)Table SaltTomatoes (Canned)Tomatoes (Chopped)Tomatoes (Sun-dried)Treacle / MolassesWalnuts (Chopped)

grams

cups

Method

To make the pancakes: Place the flour, salt, and eggs in a large bowl, add half the milk and whisk well until the mixture is lump-free. Add the remaining milk and whisk again until smooth. Pour into a jug.
Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the center and wipe around the pan with a piece of kitchen paper. Pour a little of the batter into the pan and immediately tilt the pan to spread the batter evenly over the base of the pan. Cook for 2mins or until the top is set and the base golden. Flip over using a spatula and cook for a further 1-2mins or until the base is golden. Make another 7 pancakes in the same way and set them aside.
To make the filling: Heat the oil in a medium pan, add the onion and sauté until soft – about 4mins. Add the garlic, then spinach, and squash down into the pan. Cover with a lid and cook for 4mins or until the leaves are wilted
Tip the spinach into a sieve and press out the excess liquid. Tip into a bowl and mix in the ricotta, half the Parmesan, nutmeg and plenty of salt and pepper to taste. Lay the pancakes out on the work surface and divide the filling between them spooning it down the middle of each. Fold the sides over the filling, then roll up the pancakes. Place seam side down in an ovenproof dish.
Preheat the oven to 200C/400F/Gas Mark 6. Spoon the sauce over the top of the pancakes, spooning it in a line down the centre of the pancakes. Sprinkle over the remaining Parmesan cheese. Bake for 20mins or until piping hot and crisp.

Top tips for making crespelle:

Many people in Italy own special crespelle pans. And they’re perhaps worth an investment if you really get into make these tasty pancakes. But in the meantime, any non-stick skillet pan will be perfect for whipping up this pancake recipe. The only advantage that a crespelle pan really brings, compared to a skillet, is that it doesn’t have the high sides – meaning you can flip the pancakes more easily.

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