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Spinach-Stuffed Crespelle w/Lemon Sauce
Cummulative Rating
N/A
Servings
Makes 2-4 servings.
Difficulty
Medium |
Ingredients
To make crespelle:
1 cup gf flour
3 large eggs
1-1/2 cup 1% milk
3 Tablespoons olive oil, plus more for cooking crespelle
Salt
To make filling and sauce:
3/4 pound fresh spinach, stemmed and washed, but not dried
1/2 cup plus 1 Tablespoon freshly grated parmigiano-reggiano
1/4 cup gf cottage cheese
1 large egg, lightly beaten
Pinch of freshly ground nutmeg
Salt and freshly ground black pepper
1/2 cup heavy cream
1-1/2 Tablespoons unsalted butter
1 Tablespoon fresh lemon juice
1-1/2 teaspoon minced lime zest
1/4 teaspoon dried thyme
Salt and freshly ground white pepper
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Directions
To make crespelle:
In a food processor combine gf flour, eggs, milk, 3 tablespoons olive oil and a pinch of salt; blend until smooth.
Transfer batter to a pitcher and let rest at room temperature for about 30 minutes.
Lightly oil a 7" non-stick skillet or crepe pan; setting it over medium-high heat. Pour in 3 tablespoons of batter and quickly tilt skillet to spread batter evenly over pan bottom. Cook crespelles for about 45 seconds on one side, then flip and cook for about 20 seconds on the other side. Continue to make crespelles, stacking them as you go. Add more oil to pan as needed.
To make filling and sauce:
Preheat oven to 425 degrees F. Set a large skillet over high heat. Add spinach and cook, stirring, until just wilted.
Transfer spinach to a colander; allow to cool. Squeeze out as much water as possible.
Chop spinach and transfer to a bowl. Beat in 1/4 cup of parmigiano-reggiano, cottage cheese, egg, nutmeg, and a pinch of salt and pepper.
In a small saucepan, bring cream and butter to a boil. Add lemon juice, lemon zest, and thyme. Cook over moderate heat, stirring occasionally, until sauce is slightly reduced and thickened, about 5 minutes.
Remove saucepan from heat and stir in additional 1/4 cup parmigiano-regianno. Season to taste with salt and freshly ground white pepper.
Spread a thin layer of sauce in bottom of an 8" square baking dish.
Spread crespelles with a thin layer of spinach filling. Loosely roll up crespelles and place them in baking pan seam-side down, on top of sauce. Pour remaining sauce over top and sprinkle with remaining 1 tablespoon parmigiano-reggiano.
Bake for 15 to 20 minutes, or until lightly browned and bubbling. Serve crespelles immediately. |
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Tips
Crespelle is a delicious pasta made in a frying pan, very similar to crepes.
You may have left-overs, save them and use them in the morning to create a delicious breakfast for 2 - Cinnamon Apple Crepes. |
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