For the dough
1/4 cup of cooked spinach
1 cup of water
1 1/2 cups of all-purpose flour
1/4 cup of milk
2 eggs
1 pinch of salt
Butter for greasing
For the filling
300g of well-mashed abobora cooked thoroughly
2 pots of cream cheese
1/2 cup of grated Parmesan cheese
For the sauce
150g of melted butter
1 tablespoon of olive oil
2 tablespoons of chopped parsley
1 pinch of salt
For the dough
1/4 cup of cooked spinach
1 cup of water
1 1/2 cups of all-purpose flour
1/4 cup of milk
2 eggs
1 pinch of salt
Butter for greasing
For the filling
300g of well-mashed abobora cooked thoroughly
2 pots of cream cheese
1/2 cup of grated Parmesan cheese
For the sauce
150g of melted butter
1 tablespoon of olive oil
2 tablespoons of chopped parsley
1 pinch of salt
Prepare the dough
Bate the spinach with water in a blender and strain it through a fine-mesh sieve
Put it back in the blender, add the remaining ingredients, and blend
Heat an anti-adhesive skillet with 22cm diameter, greased with butter, for one minute or until it's well heated
Remove the skillet from the heat, pour in 1/4 cup of dough, and tilt it to cover the entire surface
Put it back on the heat, let it lightly brown, and flip it over to brown the other side
Repeat the process with the remaining dough and reserve
Prepare the filling
In a bowl, mix all the ingredients until you get a homogeneous paste
Spoon a small amount of this filling onto the center of each dough disk
Cover it with one of the sides and roll it up like a cannelloni
Prepare the sauce
In a bowl, mix all the ingredients
Assemble the crepes filled in a refrigerator and cover them with the sauce
Bake in a hot oven (200°C) for 20 minutes or until heated
Yields 12 units
The rolled-up crepe is known as panqueca or cigarrette.
