Buckwheat Crêpes Stuffed with Spinach and Ricotta

Instructions

1. 1

   Prepare the batter

   In a bowl, whisk together the buckwheat flour, eggs, milk, water, and 2 g of the salt. Let the batter rest for 10 minutes so the flour can absorb the liquid.

   
2. 2

   Cook the tomato sauce

   Finely dice the onion and mince the garlic. Heat 10 ml of the olive oil in a small saucepan. Cook the onion for 4 minutes until translucent, then add the garlic. After 30 seconds, stir in the passata, black pepper, and the remaining 2 g of salt. Simmer over low heat for 8 minutes; the sauce should be hot and slightly thickened.

   
3. 3

   Prepare the spinach filling

   While still damp from washing, place the spinach in a wide pan and stir over medium heat for 2 to 3 minutes, until wilted. Let it cool briefly, then squeeze out any excess liquid. Chop it and mix with the ricotta, nutmeg, and half of the grated cheese.

   
4. 4

   Cook thin crêpes

   Heat a nonstick pan about 24 cm in diameter over medium heat. Use the remaining 10 ml of oil to grease the pan as you cook. Pour about 60 ml of batter into the pan for each crêpe, swirling it to form a thin layer. Cook for about 1 minute, until the edge releases from the pan. Flip and cook for another 30 seconds. Repeat to make about 8 crêpes.

   
5. 5

   Fill and bake

   Preheat the oven to 200 °C. Divide the spinach and ricotta filling among the crêpes, roll them up, and place them seam-side down in a baking dish. Pour over the tomato sauce and sprinkle with the remaining cheese. Bake for 15 minutes, until the sauce is gently bubbling around the edges and the cheese has melted. Let stand for 3 minutes before serving.