Baked Savory Crepes with Spinach Filling and Tomato Sauce

01Method

1. 1

   Lightly beat the eggs with a pinch of salt, then whisk in the flour and milk until you have a smooth batter.

2. 2

   Stir the oil into the batter and let it rest for about 20 minutes. Then cook the crepes in a pan with a little ghee.

3. 3

   Thoroughly rinse and dry the spinach, roughly chopping any larger leaves. Sauté the sliced garlic in a little olive oil until softened.

4. 4

   Add the spinach, season with salt and pepper, cover, and cook for 1–2 minutes. Set aside, let it cool, then squeeze out any excess water from the spinach.

5. 5

   Mix the ricotta thoroughly with the spinach and season with salt and pepper to taste.

6. 6

   Fill each crepe: spread 1–2 tablespoons of filling over one half and fold the other half over it, then fold in half again to form a quarter.

7. 7

   Preheat the oven to 180 °C. Pour the passata into a bowl and season with sugar, salt, and pepper. Grate or tear the mozzarella into pieces.

8. 8

   Spread a third of the seasoned passata evenly over the bottom of a baking dish, arrange the filled crepes on top, pour over the remaining passata, and scatter the mozzarella on top.

9. 9

   Bake in the preheated oven for 30 minutes. Let the dish rest for 10 minutes before serving.