There are infinite varieties: with champignon mushrooms, grilled zucchini, provola cheese, bacon, ham, asparagus and many other stuffing...
The crepes recipes are always extremely appreciated even by the most demanding palates, because the union of the pastry, together with the most varied fillings, always create a rich and balanced taste, that everyone can enjoy. In addition, it is so easy to realize that the preparation of crepes can also represent a great opportunity to cook together, adults and children, no matter if it is for a usual family lunch or a big dinner party.
Today, we propose you crepes in a slightly more elaborate version, but always easy to do and very tasty. In particular, we suggest the Rolled Crespelle au gratin from Cutigliano, a charming village in the province of Pistoia, in Tuscany.
First of all, we prepare the crepes. In a bowl, mix flour, eggs, and milk until you obtained a smooth and homogeneous mixture. After leaving it aside for an hour, take an anti-stick pan, grease it with a bit of butter and pour a small ladle of mixture on the pan and wait until it is completely cooked. Remember that the pan must be greased only before the first crepe. For the other crepes, pour one ladle at a time and wait until they are ready.
Then the filling: boil and squeeze the spinach, chop them together with parsley and mix them in a bowl with ricotta, 3 tablespoons of grated Parmesan cheese, salt, pepper, and nutmeg.
The third and last step will be stuffing the crepes and cooking them au gratin. Fill the crepes with the stuffing, roll up to form cylinders, and then cut them into slices one or two centimetres large.
Then take a casserole, place the sliced rolls in the vertical direction and cover them with the melted butter and the remaining Parmesan cheese.
Turn on the oven at 180 ° and, when it is sufficiently heated, put the rolls in and let it cook for about 10 minutes. Once they are ready, serve the rolls while still warm, in order to taste better all the aromas.