anko FS-688 Podręcznik użytkownika - Strona 8

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FLORENTININE CREPES (WITH SPINACH)

For the crepe dough:

- 80g (2/3 cup) flour

- 140ml milk

- 2 eggs beaten

- 2 tablespoons butter, melted

- 1/2 teaspoon fennel seeds (optional)

- pinch of salt

For bechamel:

- 1L milk

- 50g butter

- 50g (2/5cup) flour

- 1/3 cup cream

- salt, pepper, nutmeg

For the filling:

- 1200g tender spinach

- 600g ricotta (or cream cheese)

- 3 eggs beaten

- 3 fresh onions cut into slices

- 30g grated parmesan

- salt, pepper, nutmeg

- 4 tablespoons olive oil

- 500g tomato sauce (homemade or prepared)

Method:

For the crepes, stir in a bowl the flour with salt and fennel seeds and pour in half the eggs.

Stir with whisk and add the melted butter until it becomes a mixture.

Pour the milk slowly, stirring to incorporate the mixture to 1/4. Then pour it all together and

beat the batter.

When the batter becomes smooth leave it to stand for 30 minutes to 1 hour.