Cornmeal crespelle with ricotta & spinach

Crespelle are Italian crepes. In Italian, this dish is called fazzoletti di crespelle, meaning crespelle handkerchiefs, a reference to their shape once folded.

Recipe «Cornmeal crespelle with ricotta & spinach» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 100g butter, 3/4 bunch chives, 105g plain flour, 2 tbsp cornmeal, 2 eggs , 375ml milk, 80g grated parmesan or vegetarian hard cheese, 4 spring onions , 300g baby spinach, 1/4 tsp dried chilli flakes, 500g fresh ricotta, 300ml pouring cream.

Ingredients:

• 100g butter 
• 3/4 bunch chives 
• 105g plain flour 
• 2 tbsp cornmeal 
• 2 eggs 
• 375ml milk 
• 80g grated parmesan or vegetarian hard cheese 
• 4 spring onions 
• 300g baby spinach 
• 1/4 tsp dried chilli flakes 
• 500g fresh ricotta 
• 300ml pouring cream 

Instructions

1. Melt butter in a small pan over low heat. Transfer to a bowl. Finely chop two-thirds of the chives. Roughly chop remainder, reserving to serve. Process chives, flour, cornmeal, eggs, milk, 40g (1/2 cup) parmesan and 1 tablespoon melted butter in a food processor until smooth.
2. Heat 1 teaspoon melted butter in a 22cm non-stick frying pan or crepe pan over low–medium heat. Stir batter to distribute chives and cornmeal. Fill a 60ml (1/4 cup) measuring cup with batter, tip into pan, then swirl pan so batter covers base. Cook for 1 minute or until lightly browned underneath. Flip over and cook for a further minute or until golden, then transfer to a plate. Repeat with remaining batter, using 1 teaspoon melted butter each time and layering crespelle on plate. Makes 8.
3. Preheat oven to 220C fan-forced. Roughly chop onions. Heat remaining melted butter in a small frying pan over medium heat. Add onions, spinach and chilli, and cook, tossing, for 5 minutes or until wilted. Remove pan from heat, add ricotta, then stir gently to combine.
4. Spread crespelle over a clean work surface. Divide ricotta mixture among crespelle, placing it on one half only. Fold in half to enclose filling, then fold into quarters.
5. Place stuffed crespelle, slightly overlapping, in a shallow 26cm x 36cm ovenproof dish. Pour over cream, scatter with remaining 40g (1/2 cup) parmesan, then bake for 10 minutes or until warmed through. Scatter with reserved chives and serve immediately.