The Best Of Trample 5

CREPES WITH RICOTTA AND SPINACH

The Italian crepes crepes, thin pancakes are prepared with a few simple ingredients that lend themselves to the preparation of many tasty recipes both sweet and savory. A delicious first course, suitable for a Sunday lunch, when there is more time to devote to cooking. It 'easy to prepare, (I said easy, not fast) and ... tasty gluten-free (but do not speak to the diners, not no one will notice!).

Ingredients for 6:

FOR CREPS

250 gr flour Schar gluten-free bread and pasta

2 eggs

350 ml milk

salt 50 g butter

FOR THE FILLING

400 gr ricotta

250 g spinach (follow your own taste when put to more)

3 tablespoons grated Parmesan

salt - pepper

FOR THE SAUCE ROSA

a knob of butter 2 tablespoons flour

Schar bread and pastas

1 tablespoon of starch potatoes,

400 grams of milk, salt, pepper

nutmeg

2 tablespoons of tomato sauce

For Pancakes : put in a bowl with high sides eggs with salt, add the flour and cold milk gradually, stirring to remove lumps, then add the melted butter cooled down before the batter and let stand one hour at room temperature, stirring 4-5 times. With paper towels, anointing with oil from the bottom of a frying pan or crepe pan is otherwise non-stick and 18 cm. in diameter.

Heat the skillet over medium heat, allontanatala from heat, pour in half a ladle of batter and turn it quickly so that the compound is being extended to cover with a thin layer around the bottom. Rimettela on flame and let it cook for a few seconds, turn them over to cook the other side and slide the pancake onto a plate. Continue until all the batter.

For the filling: thoroughly washed spinach, place them in a nonstick pan of water and let them dry thoroughly, then add a knob of butter and saute a few minutes. Chop finely with the help of the crescent, place them in a bowl with the ricotta, salt, pepper, and cheese, stir the mixture and let sit for half an hour.

For the Bechamel : put a knob of melted butter in a saucepan, where you blended without lumps 2 tablespoons gluten free flour and 1 tablespoon of potato starch, and added to flush 400 grams of milk (regulator according to the texture not too dense) it thicken stirring constantly, and when it reaches the desired consistency add salt, pepper, nutmeg to taste Let it cool and slowly add 2 tablespoons of tomato sauce, stopping when it reaches the desired rose.

Assembly: now, take a crack at a time and filled with ricotta and spinach, folded in on itself, or if you prefer to roll them. At this point in a large pan, place the bottom layer of béchamel rose, lying inside the crepes stuffed crossing slightly. cover with plenty of sauce, and finally sprinkle with parmesan. Bake at 180 degrees for about 15-20min. Serve hot.