Spinach and ricotta crepes
with a vegan béchamel sauce
A homemade whole grain crepe mixture filled with ricotta, sautéed vegetables and walnuts. The grana padano gratin on the top finishes off this delicious dish.
milk, egg, tree nut, wheat, gluten
Whole wheat flour
Grana padano cheese
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: place the egg, 250ml of almond milk, 2 tablespoons of olive oil and the whole wheat flour in a bowl. Season to taste. Use a mixer (or a whisk) to mix everything together until you get a smooth and thick mixture. Let the dough rest in the fridge 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 the vegetables. Chop the pepper, onion, garlic and spinach. Grate the cheese and chop the walnuts. Sauté the pepper and onion in olive oil. Add the garlic. Place everything in a bowl and mix it with the chopped spinach. Add the ricotta, half of the cheese and the walnuts. Mix it all together and season to taste.
For the bechamel sauce: heat 1 tablespoon of olive oil in a small pot and add the rice flour. Mix with a whisk and add 40ml of the almond milk. Stir until it comes to a boil, lower the heat and let it cook for another minute. Remove from the heat and season to taste.
Place the crepes on the kitchen counter and spread a thin layer of the filling over them. Close them like a handkerchief (fold in half and then in half again). Repeat this for all the crepes.