Spinach and ricotta crepes
with a vegan béchamel sauce
A homemade whole grain crepe mixture filled with ricotta, sautéed vegetables and walnuts. The parmesan sauce on the top finishes off this delicious dish.
Eat within 3 days
egg, tree nut, wheat, gluten
Whole wheat flour
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 180 degrees.
For the crepe mixture: add the eggs, milk, 2 tablespoons of olive oil, the whole wheat flour and optionally salt and pepper to a bowl. Use a mixer (or whisker) to mix everything together until you get a smooth and thick dough. Rest the dough in the refrigerator for a few minutes.
Grease a hot frying pan with kitchen paper and oil. Add a small portion of the crepe mixture to the pan and make a circular motion to spread a thin layer of dough over the pan. Cook the crepes over medium to high heat on both sides without letting them brown too much. Place them on a plate when they're ready and cover them with a cloth to keep them moist.
Wash and cut the pepper and onion, sauté them in olive oil. Add the minced garlic. Pour everything into a bowl and mix it with the chopped spinach. Add the ricotta, half of the grated Parmesan cheese and chopped walnuts. Mix it all together and optionally add salt and pepper.
For the sauce: heat a tablespoon of olive oil in a small pot and add the rice flour. Mix with a whisker and add the milk. Stir until it comes to a boil, lower the heat and cook for another minute before taking it off the fire. Optionally add salt and pepper.
Put the crepes on the kitchen counter and spread a thin layer of the filling over them. Close like a handkerchief (fold in half and then the other half). Repeat this for all the crepes.