🍽️ Spinach Ricotta Crespelle with Tomato Sauce

Name: Spinach Ricotta Crespelle with Tomato Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 4 medium-sized tomatoes; 1 small onion; 1 small garlic clove; salt; pepper; 150 ml soy cream; 400 g spinach (frozen, thawed); 250 g ricotta; 2 eggs; 40 g parmesan; 1 basic recipe whole wheat pancake batter; 100 g mozzarella

570 kcal · 30 min · 4 servings

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Ingredients

4 medium-sized tomatoes
1 small onion
1 small garlic clove
salt
pepper
150 ml soy cream
400 g spinach (frozen, thawed)
250 g ricotta
2 eggs
40 g parmesan
1 basic recipe whole wheat pancake batter
100 g mozzarella

Instructions

1. Slice the tomatoes into thick rounds. Peel the onion and cut it into very thin rings.
2. Peel the garlic and rub the bottom of the baking dish with it.
3. Place the tomato slices in the dish and sprinkle the onion rings over them. Season everything with salt and pepper.
4. Pour the soy cream over the tomatoes and bake for 10 minutes at 190 degrees Celsius conventional heat (or 170 degrees Celsius fan forced) in the preheated oven on the lowest rack.
5. Squeeze the spinach firmly to remove excess liquid, then chop it finely.
6. Mix the spinach in a bowl with the ricotta, the egg, and the parmesan. Finally season the mixture with salt and pepper.
7. Distribute the filling evenly over the crespelle and spread it out slightly.
8. Fold the filled crespelle into triangles.
9. Remove the baking dish with the tomato sauce from the oven and place the folded crespelle inside, slightly overlapping.
10. Drain the mozzarella, tear it into small pieces, and distribute it over the crespelle. Place the dish back in the oven for another 5 to 6 minutes, covered with aluminum foil.

Nutrition per serving

kcal: 570
Protein: 31 g · Fett/Fat: 36 g · Carbs: 30 g