Gâteau de crêpes ricotta épinards

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Gâteau de crêpes ricotta épinards. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Gâteau de crêpes ricotta épinards is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It's easy, it is quick, it tastes yummy. They're nice and they look wonderful. Gâteau de crêpes ricotta épinards is something which I have loved my whole life.

Many things affect the quality of taste from Gâteau de crêpes ricotta épinards, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gâteau de crêpes ricotta épinards delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gâteau de crêpes ricotta épinards is Pour 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Gâteau de crêpes ricotta épinards estimated approx 30mn.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Gâteau de crêpes ricotta épinards using 11 ingredients and 6 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Get to make Gâteau de crêpes ricotta épinards:

1. Pour la pâte à crêpes
2. 200 g farine
3. 3 œufs
4. 500 ml lait
5. 1 pincée sel
6. Pour le montage
7. 500 g d’épinards cuits
8. 250 g ricotta
9. 15 cl coulis de tomates
10. Sel, poivre
11. Mozzarella râpée

Steps to make to make Gâteau de crêpes ricotta épinards

1. Préparez les crêpes, vous en aurez en plus mais grâce à la base neutre vous pourrez les déguster aussi bien en salées qu’en sucrées
2. Mélangez la farine avec les œufs, puis incorporez le lait petit à petit en fouettant bien. Ajoutez la pincée de sel, couvrez d’un torchon et laissez poser 1h. Puis faites cuire dans une poêle à crêpes de 24cm anti adhésive
3. Mélangez la ricotta et les épinards, assaisonnez
4. Dans un moule à manquer de 23-24cm étalez un peu de coulis de tomates puis déposez une crêpe, de la farce, une crêpe, de la farce…jusqu’à épuisement du mélange ricotta épinards
5. Terminez par une crêpe, ajoutez du coulis de tomate (assaisonnez si il est nature), puis parsemez de mozza râpée
6. Enfournez 20mn dans le four préchauffé à à 180°C

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