Gâteau de crêpes ricotta épinards

Hey everyone, I hope you are having an amazing day today. Today, we're going to make a special dish, Gâteau de crêpes ricotta épinards. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Gâteau de crêpes ricotta épinards is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Gâteau de crêpes ricotta épinards is something that I've loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Gâteau de crêpes ricotta épinards, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gâteau de crêpes ricotta épinards delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gâteau de crêpes ricotta épinards is Pour 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Gâteau de crêpes ricotta épinards estimated approx 30mn.

To begin with this recipe, we must prepare a few components. You can cook Gâteau de crêpes ricotta épinards using 11 ingredients and 6 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Make ready to make Gâteau de crêpes ricotta épinards:

1. Pour la pâte à crêpes
2. 200 g farine
3. 3 œufs
4. 500 ml lait
5. 1 pincée sel
6. Pour le montage
7. 500 g d’épinards cuits
8. 250 g ricotta
9. 15 cl coulis de tomates
10. Sel, poivre
11. Mozzarella râpée

Instructions to make to make Gâteau de crêpes ricotta épinards

1. Préparez les crêpes, vous en aurez en plus mais grâce à la base neutre vous pourrez les déguster aussi bien en salées qu’en sucrées
2. Mélangez la farine avec les œufs, puis incorporez le lait petit à petit en fouettant bien. Ajoutez la pincée de sel, couvrez d’un torchon et laissez poser 1h. Puis faites cuire dans une poêle à crêpes de 24cm anti adhésive
3. Mélangez la ricotta et les épinards, assaisonnez
4. Dans un moule à manquer de 23-24cm étalez un peu de coulis de tomates puis déposez une crêpe, de la farce, une crêpe, de la farce…jusqu’à épuisement du mélange ricotta épinards
5. Terminez par une crêpe, ajoutez du coulis de tomate (assaisonnez si il est nature), puis parsemez de mozza râpée
6. Enfournez 20mn dans le four préchauffé à à 180°C

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