Crespelle with Salmon, Spinach & Ricotta

If you’ve ever spent time in Italy, you may be familiar with Crespelle – the Italian equivalent of French crêpes or Mexican enchiladas. They’re basically filled pancakes which are covered with sauce, baked in a big dish and served hot.

We used ready-made pancakes and prepared Bechamel to save time but of course you can make both of these from scratch if you prefer.

Ingredients

• 1

  pack of ready-made plain pancakes

• 1

  350g bag or jar of readymade bechamel or lasagne sauce

• 2

  BigFish plain salmon or Sea Trout fillets

• 240g

  spinach leaves

• 125g

  ricotta cheese

• 125g

  mascarpone

• grated nutmeg

• 60g

  grated parmesan cheese plus extra for topping

Method

• 1.

  Preheat the oven to 180°c.

• 2.

  Cook the fish fillets as per the on-pack instructions. When cooked, remove the skin carefully and flake the fillets.

• 3.

  Lightly steam-cook the spinach, drain and leave to cool.

• 4.

  Gently squeeze any excess water from the spinach and place in a bowl with the fish.

• 5.

  Add the ricotta, mascarpone and parmesan to the bowl and mix to combine.  Season well with salt and pepper and a little grated nutmeg.

• 6.

  Prepare the bechamel sauce as per the pack instructions.

• 7.

  Grease and ovenproof dish with butter.

• 8.

  Roll up the pancakes tightly and arrange in the prepared dish, repeating until you’ve used all the filling.

• 9.

  Pour over the sauce to cover and then top with extra grated parmesan cheese.

• 10.

  Cook in the oven for 15 minutes then pop under the grill for a further 5 minutes until golden brown and bubbling.

• 11.

  Serve with a nice side salad or green vegetables.