INGREDIENTS
- Time:
- – Egg 2 items.
- – Flour 0000 250 g.
- – Milk 500 cc.
- – Salt 1 tsp.
- Extras:
- – Butter.
- Stuffed:
- – Onion 1 unit.
- – Espinaca 250 g.
- – Garlic 2 items.
- – Egg 1 unit.
- – Ricotta 500 g.
- – Pepper.
- – Walnuts 100 g (elective).
- Mushroom sauce:
- – Olive oil.
- – Chopped garlic.
- – ½ cup of purple wine.
- – Greens soup.
- – 300 g of Mushrooms or portobellos.
- – 500 cc of tomato sauce.
- – Romero.
- – Salt and pepper.
- – Non-obligatory cream.
We clear up the menu for you with these VEGETABLE CREPES filled with spinach and ricotta, with mushroom sauce
PROCEDURE:
1. For the dough, in a bowl, beat the eggs with the milk, add the flour blended with the salt little by little and within the type of a rain bathe and beat till you obtain a thick, slippery dough.
2. Reserve within the fridge for about 2 hours and make the pancakes in a pan with butter every time.
3. For the filling, sauté the chopped onion till translucent. Add the sliced spinach, the chopped garlic and prepare dinner till the spinach is diminished. Switch to a bowl and blend with the beforehand drained ricotta and walnuts. Season.
4. For the sauce, warmth just a little olive oil in a frying pan, add just a little garlic, add the mushrooms reduce into halves and brown.
5. Add the wine and deglaze, letting the alcohol evaporate.
6. Add the tomato sauce. Combine and season.
7. Prepare dinner for about 15/20 minutes.
8. Assemble them and serve with the sauce and end with just a little cream, if you’d like you possibly can assemble it in a dish and put it within the oven to gratin.
