Italian Snacks and Light Meals Recipes - Gourmet Pancakes (Crespelle del Boungustaio) Recipe

 

Ingredients

Batter:

• 150 g/1 1/4 cups plain (all-purpose) flour

• Salt

• 6 eggs

• 200 ml/scant 1 cup milk

• 30 ml/2 tbsp chopped fresh parsley

• Oil for frying

Filling:

• 100 g/4 oz frozen chopped spinach, thawed

• 150 g/5 oz/2/3 cup Ricotta cheese

• 50 g/2 oz/1/2 cup walnuts, very finely chopped

• 50 g/2 oz Mozzarella cheese, chopped

• 50 g/2 oz/1/2 cup Parmesan cheese, grated

• Freshly ground black pepper

• 1 quantity Tomato Sauce

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Method:

1. Sift the flour in a bowl with a good pinch of salt. Make a well in the centre and add the eggs.

2. Beat well with enough of the milk to form a smooth batter. Stir in the parsley.

3. Heat a little oil in a flying pan (skillet) and add enough of the batter to make a thin pancake. Fry (sauté) until golden under­neath and set. Flip over and brown the other side.

4. Repeat with the remaining batter to form 12 pancakes. Make the filling. Squeeze out all excess moisture from the spinach and place in a bowl.

5. Beat in the Ricotta cheese, nuts, Mozzarella and Parmesan. Season with salt and pepper.

6. Use this mixture to fill the pancakes, roll up and pack in a single layer in an oiled large, shallow ovenproof dish.

7. Spoon over the tomato sauce and bake in a preheated oven at 180°C/350°F/gas mark 4 for about 20 minutes until piping hot through.