Ricotta and Spinach Crêpe Cake

Name: Ricotta and Spinach Crêpe Cake
Total time: 1800 s
Yield: Serves 6 servings
Ingredients: 1 2/3 cups all-purpose flour (about 200 grams); 3 eggs; 2 cups milk (about 500 ml); 1 pinch salt; 3 1/2 cups cooked spinach (about 500 grams); 1 cup ricotta cheese (about 250 grams); 2/3 cup tomato sauce (about 150 ml); Salt, pepper; Shredded mozzarella cheese

stl @stl_cuisine

Also on Instagram @stl_cuisine

stl @stl_cuisine

Also on Instagram @stl_cuisine

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Ingredients

30 minutes

Serves 6 servings

For the crêpe batter
1 2/3 cupsall-purpose flour (about 200 grams)
3eggs
2 cupsmilk (about 500 ml)
1 pinchsalt
For assembling
3 1/2 cupscooked spinach (about 500 grams)
1 cupricotta cheese (about 250 grams)
2/3 cuptomato sauce (about 150 ml)
Salt, pepper
Shredded mozzarella cheese

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Steps

30 minutes

1

Make the crêpes. You'll have extra, but since the batter is neutral, you can enjoy them with sweet or savory fillings.
2

Mix the flour with the eggs, then gradually whisk in the milk. Add the pinch of salt, cover with a kitchen towel, and let rest for 1 hour. Cook the crêpes in a 9 1/2-inch (24 cm) nonstick crêpe pan.
3

Mix the ricotta and spinach together, and season with salt and pepper.
4

In a 9- to 9 1/2-inch (23-24 cm) springform pan, spread a little tomato sauce, then layer a crêpe, some filling, another crêpe, more filling, and repeat until the ricotta-spinach mixture is used up.
5

Finish with a crêpe on top, add more tomato sauce (season if plain), and sprinkle with shredded mozzarella.
6

Bake for 20 minutes in a preheated oven at 350°F (180°C).