Medium
1h 5m
Green spinach crepes with salmon, ricotta and tomato passata, baked with creamy béchamel and toasted pine nuts for a flavorful Italian dish.
4 people
1
Put the ricotta cheese in a strainer and let all the water drain out; it has to be dry to be used for the filling.
2
For the bechamel: heat the milk in a saucepan while melting the butter in another saucepan over a low heat. Turn off the heat under the saucepan with the butter and add 100g flour in one go, stirring with a whisk to avoid the formation of lumps. Return to a low heat and stir until it becomes golden. Flavour the milk with the nutmeg and add a pinch of salt.
3
Pour a little hot milk to loosen the base then add the rest, stirring vigorously with the whisk. Cook over a low heat for 5-6 minutes until the sauce has thickened. Cover with cling film and set aside.
4
Prepare the batter for the crepes: Beat the eggs with the milk and a pinch of salt. Add the baby spinach and beat with the milk, alternating with the flour. Flavour with the nutmeg. Allow the batter to rest in the fridge for about half an hour.
5
In the meantime, make the filling: chop the onion and fry it in a pan with 1 tablespoon of extra virgin olive oil; when it begins to soften, add the salmon and cook for 2 minutes, breaking it up as you go. Pour in the passata and season with salt and pepper. Cook over a low heat for about 10 minutes.
6
Pour the sauce into a large bowl and gradually add the ricotta, stirring well. Pour into a pastry bag and set aside.
7
Make the crepes: grease a small frying pan or crepe pan with butter. Pour in a ladle of batter at a time, covering the entire surface.
8
Cook the crepes for a few minutes on both sides then put on a plate.
9
Cut the crepes into strips about 3 cm wide. Using the pastry bag, add the filling along the entire length and roll up. Continue until all the ingredients have been used up. Spread 4 or 5 tablespoons of bechamel on the bottom of a baking dish and gradually arrange the rolled crepes (with the rolled side up).
10
Dot with butter and scatter with pine nuts. Bake in the oven at 180° for around 10/15 minutes.
11
Serve with a few sprigs of fresh dill.
These green spinach crepes combine a vibrant spinach batter with a creamy, savory filling of salmon, ricotta and Tomato Passata. Rolled into individual portions and baked over a layer of homemade béchamel, the crepes become wonderfully soft while keeping their rich filling at the center. Toasted pine nuts add a pleasant crunch, while fresh dill brings a fragrant finishing touch to these elegant salmon and ricotta crepes.
For the best crepes with salmon filling, drain the ricotta thoroughly before using it to keep the filling creamy without becoming watery. Letting the spinach crepe batter rest in the fridge also helps achieve a smoother texture when cooking. Prepare the salmon and tomato sauce over a low heat before mixing in the ricotta, then roll the filled crepe strips tightly before arranging them over the béchamel. Add pine nuts before baking so they become lightly toasted, and serve the baked salmon crepes with fresh dill for extra aroma and freshness.
