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Ingredients
La pâte à crêpe
- 100 g de parmesan coupé en morceaux
- 120 g de farine de blé
- 2 œufs
- 300 g de lait
- 20 g de pesto de basilic
La garniture ricotta-épinards
- 1 gousse d'ail
- 20 g de beurre
- 500 g d'épinards frais
- 250 g de ricotta
- 1 œuf
- 3 pincées de sel à ajuster en fonction des goûts
- 2 pincées de poivre cinq baies à ajuster en fonction des goûts
- 2 pincées de noix de muscade fraîchement râpée à ajuster en fonction des goûts
Le montage
- 400 de sauce tomate et basilic
- Nutrition
- per 1 portion
- Calories
- 274.1 kcal / 1149 kJ
- Protein
- 16.4 g
- Fat
- 15 g
- Carbohydrates
- 17.9 g
- Fibre
- 3.1 g
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