GLUTEN-FREE CRESPELLE WITH RICOTTA AND SPINACH

Posted by Rosa Rizzo on

INGREDIENTS FOR 10/12 CRESPELLE


For CRESPELLE
50 g La Finissima Mulino Marello corn flour
230 g Fine white rice flour Mulino Marello
1/2 l milk - 40 g butter - 3 eggs - Salt q.b.


INGREDIENTS FOR THE FILLING
150 g spinach - 75 g ricotta
FOR THE RECIPE OF BÉCHAMEL CLICK HERE


Procedure
Put the eggs in a bowl and whip them with the help of an electric mixer, add the flour and, little by little, the milk taking care not to form lumps. Add a pinch of salt and work the mixture until
to get a fluid cream. Apart from heating a non-stick pan on the fire and then butter it. When the pan is hot, pour a
dose of the mixture with the help of a ladle, tilt and rotate the pan so that the mixture spreads evenly over the entire surface.

Let cook for a few minutes shaking the pan from time to time
to detach the crespella from the bottom on both sides. When cooked, remove it from the pan and place it in a dish.

Repeat these operations until the compound is exhausted.

Filling

In a pot full of salted water, blanch the spinach leaves and then put them in a pan with a drizzle of oil to finish cooking.
Once ready, let them cool and then cut them, add the ricotta and stir. Stuff the crespelle into rolls, heat in the oven at 180° for 5 minutes.

Serve hot or cold at will.