Ingredients

• 450 g ricotta
• 250 g milk
• 250 g fresh cream
• 125 g flour
• 100 g of cleaned spinach
• 50 g dried cherry tomatoes
• 30 g Grana Padano Dop grated
• 2 pcs eggs
• butter
• salt

For the recipe of crepes with ricotta and dried tomatoes, Prepare a batter: mix the milk and flour with a whisk, then mix the eggs and a pinch of salt. Boil the spinach in salted water, squeeze it well and shake it with the batter. Melt a knob of butter in a pan; pour the butter
melted in the batter and stir. Prepare the crepes, pouring 1 greasy mixture into the greased pan; cook for about 1 minute until the edges begin to curl; then turn the pancake and continue cooking for another 30-40 seconds. Repeat the operation until you finish the mixture: you will get about 12 respelle. Mix the ricotta with the grated parmesan and 30 of chopped tomatoes, obtaining the filling of the crepes. Spread 1 spoonful of stuffing in the center of each pancake; close it, first folding the edges inward, then rolling it up to form a cannelloni. Thicken the cream by boiling it in a pan for 6-7 minutes. Arrange the crepes on the plates, season with the cream and complete with the remaining dried tomatoes.

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