Ricotta and spinach crespelle "cake"

Ricotta and spinach crespelle "cake"

4.8 61 évaluation

Préparation 40min

Total 40min

4 portions

Ingrédients

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

Niveau

moyen

Infos nut. par 1 portion

Sodium 912.1 mg

Protides 28.9 g

Calories 2534.4 kJ / 603.4 kcal

Lipides 37.2 g

Fibre 4.8 g

Graisses saturées 22.1 g

Glucides 35.8 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Meals in a Flash 91 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Pulse and pumpkin curry

Pulse and pumpkin curry

30min

Pizza Margherita

Pizza Margherita

2h 10min

Silverbeet and mushroom calzone

Silverbeet and mushroom calzone

2h

Lentil curry (dahl)

Lentil curry (dahl)

30min

Nachos with beans and cashew sour cream

Nachos with beans and cashew sour cream

50min

Mushroom croustade

Mushroom croustade

1h 35min

Leek and cheese tart

Leek and cheese tart

1h 15min

Vegan bolognese

Vegan bolognese

50min

Vegetable Massaman curry

Vegetable Massaman curry

45min

Tagliatelle with pumpkin

Tagliatelle with pumpkin

45min

Sweet potato lentil pie

Sweet potato lentil pie

50min

Yellow chicken curry with rice

Yellow chicken curry with rice

1h

Tout montrer

Tout montrer