Crespelle with Spinach-Ricotta Filling

Beat eggs, whole milk and salt in a bowl, add flour and baking powder and whisk until smooth.

Cover the batter and let it rest for about 30 minutes.

Meanwhile, wash the spinach, dice the onion and finely chop the garlic.

Heat 2 tbsp olive oil in a pan and sauté half of the onion and garlic until translucent.

Add the spinach, pour in a little vegetable stock, bring briefly to a boil and let it wilt.

Drain the spinach well, squeeze out excess liquid and finely chop.

Mix the chopped spinach with the ricotta and season with salt, pepper and nutmeg.

Stir the mineral water into the batter.

Heat a little oil in portions in a small frying pan and fry five thin pancakes one after another.

Preheat the oven to 200 °C and grease a heatproof dish.

Spread the spinach-ricotta mixture over the crespelle, roll them up, cut into slices and arrange them snugly in the dish.

Sprinkle with freshly grated Parmesan and bake for about 15–20 minutes, until everything is hot and the cheese has taken on a light color.

For the tomato sauce, heat 2 tbsp olive oil, sauté the remaining onion and garlic, sprinkle with paprika, stir in the tomato paste and deglaze with the peeled tomatoes.

Bring the sauce to a boil and simmer for about 5 minutes, then season with oregano, salt and pepper.

Take the crespelle out of the oven and serve with the tomato sauce.