Italian Crespelle with Spinach and Ricotta

Ingredients

• All-purpose flour (1 cup)
• Eggs (2 large)
• Milk (1 cup)
• Unsalted butter (2 tablespoons, melted)
• Salt (1/4 teaspoon)
• Fresh spinach (2 cups, chopped)
• Ricotta cheese (1 cup)
• Parmesan cheese (1/2 cup, grated)
• Marinara sauce (2 cups)

Instructions

1. In a blender, combine the flour, eggs, milk, salt, and melted butter. Blend on high until the mixture is smooth and well combined, about 30 seconds. Let the batter rest for 10 minutes.
2. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour in about 1/4 cup of the batter and swirl the skillet to coat the bottom evenly. Cook until the crespelle is lightly browned on the bottom, about 1-2 minutes, then carefully flip and cook for another minute on the other side. Transfer to a plate and repeat with the remaining batter.
3. Preheat your oven to 350°F (175°C).
4. In a mixing bowl, combine the ricotta cheese, chopped spinach, and grated Parmesan. Mix until well combined. Season with salt and pepper to taste.
5. Take one crespelle, place a few tablespoons of the ricotta mixture in the center, and roll it up tightly. Repeat with the remaining crespelle.
6. Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the filled crespelle seam-side down in the dish. Pour the remaining marinara sauce over the top.
7. Bake in the preheated oven for 15-20 minutes, or until heated through and the sauce is bubbling.
8. Serve warm, garnished with extra Parmesan cheese if desired.