400 g of ricotta cheese from Buffalo
500 g of cooked and sautéed spinach, chopped and seasoned with butter
10 g of salt
1 tablespoon of black pepper
24 crepe wrappers already made
50 g of dried wild mushrooms
100 ml of dry white wine
400 ml of fresh cream
50 ml of corn oil
To gratinate
100 g of grated Parmesan cheese
400 g of ricotta cheese from Buffalo
500 g of cooked and sautéed spinach, chopped and seasoned with butter
10 g of salt
1 tablespoon of black pepper
24 crepe wrappers already made
50 g of dried wild mushrooms
100 ml of dry white wine
400 ml of fresh cream
50 ml of corn oil
To gratinate
100 g of grated Parmesan cheese
Step 1
In a bowl, combine the ricotta, salt, pepper, and spinach
Mix well to form a paste
Use this filling in half of the crepe wrappers (photo) and roll them up like cigars
Step 2
Cut these 'cigars' into pieces and set aside
In another bowl, combine the mushrooms, pour in the wine, and let it soak for 30 minutes
Heat the cream in a pan until it's creamy
Drain the mushrooms, chop them, and add to the cream
Simmer for 5 minutes, stirring constantly
Step 3
Blend the cream in a blender
Return it to the heat to warm up
Place the crepe pieces on a baking dish, sprinkle with Parmesan cheese, and bake in a medium-high oven until the cheese is golden brown
Serve immediately.
