INGREDIENTS FOR 10/12 CREPES

For the CREPES
50 g La Finissima Mulino Marello corn flour
230 g Mulino Marello fine white rice flour
½ l of milk - 40 g butter - 3 eggs - Salt to taste.

INGREDIENTS FOR THE STUFFING
150 g of spinach - 75 g of ricotta
FOR THE BECHAMELLA RECIPE CLICK HERE

PROCEDURE
Place the eggs in a bowl and beat them with the help of an electric mixer, add the flour and, little by little, the milk, being careful not to form lumps. Add a pinch of salt and work the mixture until fine
to obtain a fluid cream. Separately, heat a non-stick pan on the heat and then butter it. When the pan is hot, pour in one
dose of mixture with the help of a ladle, tilt and rotate the pan so that the mixture spreads evenly over the entire surface.

Leave to cook for a few minutes, shaking the pan from time to time
to make the crepe detach from the bottom on both sides. When it is cooked, remove it from the pan and place it on a plate.

Repeat these operations until the mixture is used up.

STUFFING

In a pan full of salted water, blanch the spinach leaves and then place 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 mix. Stuff the crepes into rolls, heat in the oven at 180° for 5 minutes.

Serve hot or cold as desired.