LevelMedium
Time40 min
Cooking10 min
Doses for8 pers
Ingredients
For 8 Crepes
- 160 of 00 flour
- 340 g of whole milk
- 2 eggs
- 80 g of butter
For the stuffing
- 400 g of Crema di Rugiada
- 100 g of grated parmigiano
- 500 g of spinach
- Nutmeg
- A bit of salt
- Black pepper
Procedure
The recipe of salt crepes with Crema di Rugiada and spinach is the best protein recipe among summer main dishes. In fact, the freshness of 100% apulian milk joins perfectly the delicate spinach flavour to create a fresh summer main dish. Anyway, the Crema di Rugiada with its protein content greatly boosts the nutritional values of spinach and creates a fresh and proteic recipe.
1
In one pan melt the butter on low heat and then let it cool down slightly.
2
In another bowl crack the eggs and dissolve them with milk.
3
Sieve the flour and mix it with a whisk.
4
Join it with melted butter and let it rest in a fridge for an about 30 min.
5
Wash and boil the spinach in a bit of boiling and salted water.
6
Drain the spinach and let them cool down in one bowl.
7
Mix Crema di Rugiada with spinach.
8
Take the mixture from the fridge and heat a non-stick pan.
9
Add oil or butter to moisten the pan.
10
At the center of the well heated pan add one or two spoons of the mixture. Rotate the pan to get a perfect cicle.
11
Cook both sides of crepe for two to three minutes until it gets lightly browned.
12
Let crepes rest in one plate.
13
Stuff the crepes and fold them in 4.
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