Ricotta and spinach crespelle "cake"

Ricotta and spinach crespelle "cake"

4.7 68 ratings

Prep. 40 min

Total 40 min

4 portions

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

45min

Beetroot and horseradish relish

50min

Wraps with sautéed veggies and herb cream (Thermomix® Cutter, using modes)

45min

Sweet potato pancakes with orange and strawberries (Diabetes)

45min

Beetroot ketchup

1h 15min

Couscous with apricots, hazelnuts and feta, mixed vegetables

1h 15min

Mixed berry clafoutis

40min

Linseed crackers with mutabbal beitinjan (eggplant dip)

16h 20min

Turkey and lemon aioli wraps

30min

Vegan chocolate, raspberry and pistachio layer cake

4h 5min

Spinach and feta galette

1h 50min

Spiced carrot porridge

25min