Crespelle (Savoury Crepes) With Ricotta And Tomato Sauce

• 120gr flour
• 150 milliliters milk
• 3 small eggs
• 400 milliliters tomato sauce
• 500g spinach
• 250g ricotta
• Salt and pepper
• 5-6 tablespoons olive oil
• 1 ball fresh mozzarella
• 50g parmesan, grana padano

1. For the crepes, mix together flour, milk, eggs and one pinch of salts until dough is smooth. Set aside
2. Heat the tomato sauce in a saucepan.
3. Slice the onion and garlic finely. Cut the spinach. Heat 3 tbsp of olive oil in a pan, cook the onion and garlic for 2 minutes on medium heat before adding the spinach. Once the spinach is cooked, place in a bowl and stir in the ricotta and 25g of Parmesan. Add some salt and pepper then combine well.
4. Heat some of the olive oil in a pan. Make about 6 crepes and use olive oil every time you make a new one. Set on a plate
5. Spread some of the ricotta mixture on each crepes and then roll. Spread half of the tomato sauce in an oven-proof dish. Place the 6 crepes on top then pour the rest of the tomato and sprinkle with parmesan. Cut the mozzarella into slices or dices. Spread out on top of the crepes/crespellen.
6. Bake on 350F for about 30 minutes then gratin ate for 5 minutes at the end.

flour, milk, eggs, tomato sauce, spinach, ricotta, salt, olive oil, mozzarella, parmesan

Taken from food52.com/recipes/40272-crespelle-savoury-crepes-with-ricotta-and-tomato-sauce (may not work)