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
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1
pack of ready-made plain pancakes
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1
350g bag or jar of readymade bechamel or lasagne sauce
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2
BigFish plain salmon or Sea Trout fillets
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240g
spinach leaves
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125g
ricotta cheese
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125g
mascarpone
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grated nutmeg
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60g
grated parmesan cheese plus extra for topping
Method
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1.
Preheat the oven to 180°c.
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2.
Cook the fish fillets as per the on-pack instructions. When cooked, remove the skin carefully and flake the fillets.
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3.
Lightly steam-cook the spinach, drain and leave to cool.
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4.
Gently squeeze any excess water from the spinach and place in a bowl with the fish.
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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.
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6.
Prepare the bechamel sauce as per the pack instructions.
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7.
Grease and ovenproof dish with butter.
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8.
Roll up the pancakes tightly and arrange in the prepared dish, repeating until you’ve used all the filling.
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9.
Pour over the sauce to cover and then top with extra grated parmesan cheese.
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10.
Cook in the oven for 15 minutes then pop under the grill for a further 5 minutes until golden brown and bubbling.
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11.
Serve with a nice side salad or green vegetables.
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