Ricotta and spinach crespelle "cake"

Ricotta and spinach crespelle "cake"

4.8 62 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

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Australia and New Zealand

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