CRESPELLE CANNELLONI RICOTTA AND SPINACH COL TRUCCO crepes with ricotta and spinach 

CRESPELLE CANNELLONI RICOTTA AND SPINACH COL TRUCCO crepes with ricotta and spinach
The Things I Use ... https: //rapanelloelasuacucina.blogspot.com/2020/08/il-negozio-di-rapanello.html
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CRESPELLE CANNELLONI RICOTTA AND SPINACH COL TRUCCO crepes with ricotta and spinach
Crepes
3 eggs eggs
Flour flour
Milk Milk
salt salt
the stuffing
350 gr frozen spinach
250 gr ricotta
salt and pepper
parmesan
2 egg whites
Bechamel
500 gr milk
40 gr flour
salt
nutmeg
Prepare the crepes first as I show in the video.
I can't give precise grams because eggs are never the same and so are the flours,
In this recipe I used remilled semolina flour but you can also use normal flour.
Then make the béchamel, start with cold milk, half a liter, 40 grams of flour, mix, nutmeg salt, and boil, stirring without stopping.
the three minutes will be ready, if you want put 30 grams of butter, I have not put it.
The stuffing.
A little butter in a saucepan, 350 grams of thawed and chopped spinach, squeezed, cooking 5 minutes, salt and pepper.
Add 250 grams of ricotta, add a little béchamel.
Add the white of two eggs whipped like snow.
Now fill the crepes as I show in the video, Put in a baking dish and cover with bechamel and cheese.
Oven at 180 ° c for 25 minutes
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