RiCotta crepes and bitter herbs

For 4-6 people | 30 minutes preparation | 30 minutes of rest | 20 minutes of cooking

Ingredients for the crepes
  • 4 eggs
  • 40 g of melted butter + 1 tsp
  • 250 g of flour
  • 500 ml of milk
  • Salt
Ingredients for the filling
  • 250 g of La Gustosa RiCcotta
  • 250 g of wild boiled herbs (or spinach)
  • 2 tablespoons of grated cheese
  • Salt
  • Pepper
Ingredients for the vegetable béchamel
  • 500 ml of vegetable broth
  • 20 g of extra virgin olive oil
  • 50 g of flour
  1. Melt the butter. Take a bowl in which to combine the eggs with a pinch of salt and start mixing.
  2. Pour in the melted butter and flour a little at a time. Once the flour is finished, continue stirring and pour in the milk a little at a time.
  3. Let the dough rest for 30 minutes.
  4. Finely chop the boiled bitter herbs.
  5. Prepare the filling by mixing the ricotta and herbs in a bowl, add the cheese and a pinch of salt and pepper.
  6. Heat a non-stick pan and grease the bottom with a teaspoon of butter. Pour the mixture a little at a time.
  7. Cook over medium heat for a minute and then turn the crepe on the other side for another minute.
  8. Continue until the batter is finished.
  9. Prepare the bechamel by mixing the flour with the oil in a saucepan. Heat and slowly add the hot vegetable broth. Raise the heat and stir with a whisk to avoid the formation of lumps. Season with salt and pepper and continue cooking until you get a smooth and creamy consistency.
  10. In a baking dish spread a little béchamel on the bottom.
  11. Spread a spoonful of filling on each of the crepes.
  12. Close the pancakes first in half and then again in half by placing them in the pan.
  13. Distribute the remaining béchamel to cover everything.
  14. Put the pan in the oven at 180 ° C for about 20 minutes, remove from the oven and serve immediately.