Ricotta and spinach crespelle "cake"

Ricotta and spinach crespelle "cake"

4.8 63 évaluations

Prép. 40min

Total 40min

4 portions

Ingrédients

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

Niveau

moyen

Infos nut. par 1 portion

Sodium 912.1 mg

Protides 28.9 g

Calories 2534.4 kJ / 603.4 kcal

Lipides 37.2 g

Fibre 4.8 g

Graisses saturées 22.1 g

Glucides 35.8 g

Tu aimes ce que tu vois?

Cette recette et plus de 100 000 autres t'attendent !

Inscrive-toi à notre essai gratuit de 30 jours et découvre le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Meals in a Flash 91 Recettes
Australie et Nouvelle-Zélande

Tu pourrais aussi aimer...

Spinach and ricotta patties with tomato sauce

30min

Steamed eggplant and ricotta lasagne

1h 25min

Polenta with mediterranean vegetables

1h 35min

Polenta

25min

Cannelloni with artichoke filling and tomato sauce

1h 35min

Cheese and spring onion galette

1h 15min

Silverbeet and mushroom calzone

2h

Spinach and artichoke penne

1h 5min

Eggplant involtini with risotto

1h 55min

Ricotta, mint and zucchini lasagne

2h

Filo spinach slice

55min

Courgette strudel

1h 20min