Skip to main content Search
Ricotta and spinach crespelle "cake"

Ricotta and spinach crespelle "cake"
4.7 67 ratings
Prep. 40 min
Total 40 min
4 portions
Sign up for free

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®.

Sign up for free More information

Also featured in

Meals in a Flash 91 Recipes
Australia and New Zealand

You might also like...

Fancy smoked salmon and dill cream muffin

4.8(10)

45 min

Beetroot and horseradish relish

5.0(1)

50 min

Sweet potato pancakes with orange and strawberries (Diabetes)

3.6(5)

45 min

Beetroot ketchup

4.2(24)

1 h 15 min

Savoury cashew cream cheese

4.8(40)

3 h 10 min

Chicken with yoghurt tahini sauce (Fattet d'jaj)

4.2(23)

1 h 10 min

Cashew cheddar cheese

4.6(47)

3 h 10 min

Mixed mushroom pâté

4.4(10)

1 h 25 min

Mixed berry clafoutis

4.0(26)

40 min

Pear and chocolate frangipane

4.7(57)

2 h

Linseed crackers with mutabbal beitinjan (eggplant dip)

4.3(8)

16 h 20 min

Couscous with apricots, hazelnuts and feta, mixed vegetables

4.5(31)

1 h 15 min