Portions: 04 Preparation time: 45 minutes

Crespelle – baked crepes stuffed with spinach and capers

Ingredients for crepes:
• 1 cup of wheat flour
• pinch of salt
• 2 eggs
• 250ml of milk
• pinch of turmeric (crepes will be more yellow)
• 100ml of sparkling water
• oil

• 400 g of fresh spinach
• spoon of butter
• 2 shallots
• 2 cloves of garlic
• 250 g ricotta cheese (can be replace with cream cheese)
• a pinch of nutmeg
• 70g Parmesan (additional 50g for sprinkling)
Capers in oil with herbs OLE!

Béchamel Sauce:
• 50 g of butter
• 50g of flour
• 500 ml of milk
• pinch of salt
• a pinch of dried garlic (optional)

Carefully combine the ingredients for the crepe batter, mix it well to avoid lumps. Fry them.
Cook chopped shallots and squeezed garlic in butter. Add spinach and cook for a while. Add the ricotta, then Parmesan and nutmeg. Season the filling with salt and pepper.
Prepare the béchamel: melt the butter. Add flour and mix. While mixing, pour in cold milk with a small stream. Let it cook for a while until the sauce thickens. Season to the taste.

Put the stuffing on the crepes, add a few capers and roll them up. Put them in an ovenproof dish and pour over the Béchamel sauce. Sprinkle with capers and the rest of the grated Parmesan cheese.

Put in an oven preheated to 200 degrees C and bake for about 20 minutes (until the top is golden brown).