Ricotta and Spinach Crepes

Ingredients

Dough:

1 cup wheat flour

1 cup  of milk

1 tablespoon of corn starch

2 eggs

1 tablespoon vegetable oil

1 tablespoon of grated cheese

Filling

250 gr of ricotta

1 bunch of spinach

salt and pepper to taste

Dough

Beat all ingredients in a blender.

Pour the dough in a bowl and refrigerate for at least half hour. Grease a pan for pancakes or a round pan with a little oil, pour a little of dough, 2 tablespoon in the center of the pan and spread the dough until covering the bottom, wait fry and then turn on the other side.

Repeat with all the dough and set aside.

Filling

Season the ricotta with salt and pepper to taste.

Sauté the spinach with onions and vegetable oil, a pinch of pepper, salt and water for 5 minutes.

Drain, and mix with seasoned ricotta.

Put a little of the mixture in one of the center of the dough and form the rolls of pancakes and place in an ovenproof dish.

Cover with the tomatoe sauce or other of your choice and bake for 10 minutes.

It can be white or red sauce.