Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Crespelle con spinaci

Makes 10-12

Ingredients

100g/4oz plain flour
Pinch of salt
2 large eggs
200ml/7floz milk mixed together with 75ml/3 floz water
2 tbsp melted butter
Extra butter for frying the pancakes

For the filling:
750g/1 ½ lb lightly cooked spinach
250g/9 oz mascarpone cheese (1 tub)
2 vine tomatoes, deseeded and diced
2 cloves garlic, finely sliced
Freshly grated nutmeg
Salt and pepper

For the béchamel sauce:
1.2 lt/2 pt milk
75g/3 oz butter
75g/3oz plain flour
Freshly grated nutmeg
Salt & pepper

For the tomato sauce:
600ml/1 pt tomato passata
2 cloves garlic, crushed
2 tbsp olive oil
salt

N.B. Try adding some smoked fish to this dish for delicious results.

Method

• Mix the eggs with the milk. Sieve the flour into a separate bowl and add the milk little by little, whisking well to avoid any lumps. Add any seasonings you like. The mixture will look quite watery.
• Melt the butter in a frying pan/crepe pan. Pour half of the melted butter into the crepe mixture and stir well. Pour the rest into a small bowl and set aside to oil the pan with some kitchen roll when necessary. Using a small ladle, transfer some of the mixture to the hot pan. Swirl the pan as you go to obtain a thin pancake. Cook on each side for 1-2 minutes until golden brown.
• To make the béchamel:

Heat the milk in a pan but do not allow to boil. In a separate pan, melt the butter and whisk in the flour, stirring all the time. Reduce the heat. Add the hot milk little by little to the flour and butter mixture, whisking very well to prevent any lumps. Simmer for 3-4 minutes over a very low flame. Season well with salt, pepper and nutmeg.

Or

Combine all of the ingredients for the tomato sauce together and heat gently for 2 –3 minutes. Season well.

• Preheat oven to 220C/425F/Gas 7.
• To put the dish together, place the pancakes out on a surface. Divide the spinach between each of them. Bear in mind that they should not be too full or they will be difficult to roll up.