Mini cannelloni crèpes with ricotta and spinach

cannelloni_trebbiano

Delicate mini cannelloni crèpes stuffed with the classic ricotta and spinach filling: a simple but delicious baked first course, perfect for a Sunday lunch with the family as a Saturday evening dinner with friends but also the buffet of an important occasion such as Easter and Easter Monday.

The mini cannelloni crèpes with ricotta and spinach are a vegetarian dish with a creamy filling, easy to prepare and appreciated by everyone. You can prepare them in advance and put them in the oven when needed.

Preparation time: 1 h

Cooking time: 25

Difficulty: easy

Ingredients x 6 servings

For the crèpes

  • 120 g of flour
  • 2 eggs
  • 250 g of milk
  • 25 g of butter
  • salt

For the stuffing

  • 400 g of cottage cheese
  • 500 g of raw spinach
  • 100 g of grated Parmesan cheese
  • salt
  • pepper
  • nutmeg

To season

  • Grated Parmesan cheese
  • Butter

Preparation

Clean and wash the fresh spinach and cook them in little salted water. After having drained them, chop them and mix them with the other ingredients indicated for the filling.

Put the mixture in the fridge while you prepare the crepes.

Sift the flour into a bowl and add the eggs and melted butter. Add the milk several times, continuing to mix until the mixture is smooth and without lumps.

Let it rest in the fridge for 30 minutes, then heat a 22 cm diameter pan, butter it, pour in 4 tablespoons of batter, turning it to distribute it well. Cook for 2 minutes and, when the crepe comes off the bottom, turn it over on the other side.

Form the mini cannelloni by distributing a little filling over the entire length of the crèpes, roll them up and cut them into pieces of about 4 cm. Arrange them vertically side by side, in one or more buttered mini pans.

Once finished, sprinkle them with grated Parmesan cheese and bake them in a hot oven, in the upper part, at 200/220 ° for about 10 minutes, that is, for the time necessary to brown them.

Serve warm, in the mini baking dishes.

Finally, here are the mini cannelloni of ricotta and spinach crèpes, simple and of great effect, perfect when accompanied by a glass of Trebbiano d’Abruzzo Sesto Armonico Musikè.