A different idea for using spinach for the classic crespelle ricotta and spinach as we used to make them in Italy. They are also known as Crespelle verdi.
A basic dish to create what you want, stuff them with ricotta or any other cheese you prefer, or meat or making a savoury pie as well as to make baked cannelloni. Plenty of choices.
You can also prepare them in advance, storing them in the fridge or freezing them.
Approx. 10-12 Crepes in a non-stick pan 20 cm, Prep 15 min, Cooking 30 min.
- Fresh or frozen spinach, 100 g
- Whole Milk, 450 ml
- Plain Flour or All purpose Flour sieved, 160 g
- Eggs 2
- Extra virgin olive oil, to taste
- Salt and Pepper, a pinch
Let them cool in a colander so that they can drip, then squeeze them and mince them with a knife.
Blend them with only 100 ml of milk in an immersion blender, add a pinch of salt and pepper. Beat the eggs and add the rest of the milk 350 ml, then the freshly blended spinach and slowly the sifted flour.
Mix well until you’ll get a fairly liquid and a bit full-bodied mixture without lumps.
Oil a 20 cm diameter nonstick frying pan.
Tip: the oil must be all over the pan surface but it must not overflow.
Pour just enough batter to cover the whole surface of the pan. Tilt the pan immediately and, in a circular motion, make sure that the batter covers the surface evenly.
Tip: the thickness of the crepes will depend on the amount of batter you use for each one. Crepes must be very thin and not thick, so go easy on the quantity.
Cook them for few seconds or when the crepe starts to detach itself from the edges of the pan, means it’s ready to be flipped over and cooked for a few seconds on the other side.
Let the crepe slides from the pan to a plate, proceed in this fashion for all the rest of them.
Once they have have cooled down, you can easily stack them on top of each other. Ready for stuffing or for freezing.
How to freeze them?
Once you have cooked the crepes (without stuffing them) let them cool down, then line a fairly large plastic container with baking paper and place the crepes one at a time, each one separated by a sheet of baking paper so that they do not stick together during freezing. When you need to use the crepes, take them out of the freezer and refrigerate them for at least 12 hours before using them.
How long can they stay in the freezer and How soon can I eat them after thawing?
As crepes contain both milk and eggs, they must be consumed within 3 months and once thawed they can be stored in the fridge for up to 24 hours or eaten immediately.
How to warm them up again once I’ve thawed them?
A trick to avoid using butter and oil to heat the crepes in the pan is to place the baking paper used to separate the crepes in the freezer in the pan. Do not add any fat!