Delicate and full of flavor, the spinach crêpes swivels resolve a dinner, even among vegetarian friends
Spinach crêpes swivels they are a more appetizing variation of the usual ham and bechamel crêpes, easy to make and perfect to serve as a single dish, together with a fresh salad. The delicious touch of this dish lies in the passage in the oven, with a sprinkling of cheese and a drizzle of melted butter: you will get a tasty and crunchy wrapping with a soft heart.
The dough for the crepes
White flour, buckwheat, wholemeal mixed with white, spelled, from Kamut, rice: there are many variations that you can find for the dough of your crêpes swivels, one more inviting than the other. We recommend you a mix of flours, for example buckwheat and rice for a completely gluten-free dough, or spelled and buckwheat or, again, Kamut and wholemeal. You can experiment from time to time, until you find the perfect recipe!
The most suitable cheese
The recipe for the preparation of crêpes swivels involves the use of a soft cheese that you create a delicate filling together with spinach. In addition to ricotta, which can be cow's milk or sheep's milk if you prefer a more particular flavor, you can also use a robiola or a Taleggio cheese, all soft cheeses that blend perfectly with the sautéed spinach.
And now the recipe for your spinach crêpes swivels
Ingredients for 6 people
100 g buckwheat flour, 50 g rice flour, 500 g spinach, chopped parsley, 2 eggs, 300 g ricotta or other soft cheese, 200 g Parmesan cheese, 2 glasses of milk, 100 g butter, salt, pepper, nutmeg.
Method
First mix the flours in a bowl with the eggs, 30 g of melted butter and milk, obtaining a smooth paste. Cover and let it rest for an hour in the fridge. After that, in a pan for crepes, spread a ladle at a time of dough and let the pancakes thicken until cooked. Do this until you have finished all the dough. Meanwhile, boil and squeeze the spinach, brown them in a pan with a drizzle of oil and a clove of garlic. Then mix them with the parsley and mix them in a bowl with the ricotta, 3 tablespoons of grated Parmesan cheese, salt, pepper and nutmeg. Fill the crepes with the filling one at a time, being careful not to put too much, roll them up into a cylinder that you will cut into 2 cm pieces. Arrange the swivels vertically in a buttered baking dish, drizzle with the remaining butter and melt and finish with the grated Parmesan. Put in a preheated oven (200 °) and cook for 10-15 minutes, making au gratin. Serve immediately with a fresh salad.
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