Ricotta and spinach crespelle "cake"

Ricotta and spinach crespelle "cake"

4.7 66 ratings

Prep. 40 min

Total 40 min

4 portions

Ingredients

Parmesan cheese cut into pieces (3 cm)
80 g
plain flour
120 g
polenta (fine)
2 tbsp
eggs
2
fresh chives cut into quarters, plus extra chopped for garnishing
5 sprigs
milk
350 g
olive oil
20 g
spring onions/shallots trimmed and cut into quarters
4
salted butter cut into pieces, plus extra for frying
20 g
fresh baby spinach leaves
300 g
ricotta
350 g
salt
½ tsp
ground black pepper
½ tsp
thickened cream
50 g

Difficulty

medium

Nutrition per 1 portion

Sodium 912.1 mg

Protein 28.9 g

Calories 2534.4 kJ / 603.4 kcal

Fat 37.2 g

Fibre 4.8 g

Saturated Fat 22.1 g

Carbohydrates 35.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Meals in a Flash 91 Recipes
Australia and New Zealand

You might also like...

Beetroot ketchup

1h 15min

Avocado whip on seedy spelt bread (Post-natal)

2h 30min

Mixed mushroom pâté

1h 25min

Gluten free lentil wraps

3h 40min

Cashew cheddar cheese

3h 10min

Mixed berry clafoutis

40min

Rhubarb and blackberry breakfast tart

2h 20min

Pear and chocolate frangipane

2h

Linseed crackers with mutabbal beitinjan (eggplant dip)

16h 20min

Protein-packed paleo loaf

1h 10min

Turkey and lemon aioli wraps

30min

Couscous with apricots, hazelnuts and feta, mixed vegetables

1h 15min