Main courses · Vegetarian
Ricotta and spinach crespelle "cake"
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM5TM6TM7
Details
- Difficulty
- medium
- Prep
- 40 min
- Active
- 40 min
- Cook
- 40 min
- Total
- 40 min
- Yield
- 4 portions
Find similar recipes
Select any label to use it as a search filter.
- Category
- Main coursesVegetarian
- Time
- 30–60 min
- Nutrition
- High protein
- Difficulty
- Medium
- Rating
- Well rated
- Parmesan cheese
- 80 g
- plain flour
- 120 g
- polenta
- 2 tbsp
- eggs
- 2
- fresh chives
- 5 sprigs
- milk
- 350 g
- olive oil
- 20 g
- spring onions/shallots
- 4
- salted butter
- 20 g
- fresh baby spinach leaves
- 300 g
- ricotta
- 350 g
- salt
- 0.5 tsp
- ground black pepper
- 0.5 tsp
- thickened cream
- 50 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 912.1 mg
- Protein
- 28.9 g
- Energy
- 2,524.6 kJ
- Calories
- 603.4 kcal
- Fat
- 37.2 g
- Fibre
- 4.8 g
- Saturated fat
- 22.1 g
- Carbohydrates
- 35.8 g