Ingredients
Units
for the crepes,
- 3/4 cup (180 ml.) whole milk
- 2 tablespoons butter, melted
- 3 eggs
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 3/4 cup (110 grams) all-purpose flour
for the spinach filling,
- 425 grams or 1 bag frozen or fresh spinach
- 425 grams of whole ricotta
- 1 cup grated cheese (I used a blend: Havarti, Swiss)
- nutmeg, salt and pepper
for the white sauce,
- 3 tablespoons butter
- 1 cup milk
- 1 cup vegetable broth or water or milk
- 2 tablespoons cornstarch diluted in 1/4 cup cold water
- 1 teaspoon salt
- nutmeg and pepper
Instructions
- Crepes: In the blender, place the milk, eggs, flour, sugar, and salt, and blend for a few seconds until everything is mixed. Add the melted butter with the machine running slowly and blend until smooth. Transfer to a bowl and refrigerate for at least 1 hour or overnight.
- Remove the mixture from the refrigerator for about 30 minutes before making the crepes, and beat with a whisk for 30 seconds.
- Heat a nonstick pan about 23-25 cm in diameter over medium-high heat until water droplets dance and jump before evaporating. Add 1/4 cup or 60 ml or half a ladle of batter into the pan, turn the pan so that the mixture coats the entire bottom, and cook 45-60 seconds when the edges begin to brown and slightly lift with the help of a spatula to turn the pancake and cook another 45 seconds. The first usually is not very good. You can eat it ;).
Stack cooked crepes on a plate and keep them covered with a clean kitchen towel.
- Spinach filling: Bring salted water to boil in a medium saucepan over high heat. Drop the spinach and wait to return to a boil. Cook for 4 minutes—strain and press with a spoon to remove as much water as possible. Cut small. Mix the ricotta and grated cheese in a large bowl. Add the spinach, stir well, and season to taste with nutmeg, salt, and pepper. Use three tablespoons of filling per crepe. Line them up in a dish that can go in the oven.
- White sauce: Melt butter in a medium saucepan over medium heat. Add the milk, water, salt, and diluted cornstarch. Cook over medium heat, stirring until it boils. Reduce heat and simmer for 2 minutes, continuously stirring. Season with nutmeg, pepper, and salt to taste.
- Pour over stuffed crepes and bake for 20 minutes at 300F or 150C.
- Serve hot.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Vegetables
- Method: Oven-cooked
- Cuisine: Chilean