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Ingredients for the crepes

2 whole medium eggs

100g pea flour

100g Mulino Marello Brown Rice Flour

1 teaspoon of Psyllium

350ml vegetable milk

Ingredients for the béchamel

250ml vegetable milk

25g Mulino Marello Brown Rice Flour

25ml olive oil

1 pinch nutmeg

For the filling

200g boiled spinach

200g ricotta

30g parmesan + a handful

1 pinch of salt

Mature cheese to taste (I used a Caciocavallo Molisano)

Procedure

For the béchamel sauce: mix the oil with the flour in a saucepan and turn on the low heat to heat the mixture. Then add the nutmeg and vegetable milk and cook for about 5 minutes, until you obtain a thick cream. Turn off the heat and let cool to room temperature, stirring occasionally.

For the filling: wash and boil the spinach. Pour 200g into a container and add the well-drained ricotta, salt and parmesan. Set aside for the moment.

For the crepes: mix all the powders together: the pea flour, the brown rice flour and the psyllium. In a bowl, work the eggs and gradually add the powder mixture, alternating it with the vegetable milk. Take care to mix vigorously with a hand whisk, so as not to form lumps. You will have obtained a smooth and not very dense batter.

Heat a pan and grease it with oil (or butter). Pour a ladle of mixture inside and rotate the pan to distribute it evenly. When you see bubbles on the surface, it will be time to flip the crepe: use a spatula and cook the other side for a few seconds.

Fill the crepes with two tablespoons of spinach filling, then roll them up.

Take a ceramic pan and sprinkle the bottom with a few spoonfuls of bechamel. Place the rolled crepes, add more béchamel, parmesan and a diced cheese of your choice (I recommend a very tasty one, I used Molise Caciocavallo).

Bake at 180° for 15 minutes, then at 200° for 10 minutes.

Recipe created by Visconti Silvia

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