Crepes de verdura y ricota 😋

Hey everyone, it's Drew, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Crepes de verdura y ricota 😋. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Crepes de verdura y ricota 😋 is one of the most well liked of recent trending meals in the world. It's simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Crepes de verdura y ricota 😋 is something that I have loved my whole life.

Many things affect the quality of taste from Crepes de verdura y ricota 😋, 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 Crepes de verdura y ricota 😋 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few components. You can have Crepes de verdura y ricota 😋 using 13 ingredients and 8 steps. Here is how you cook it.

Con estas cantidades me salieron 15 crepes, y me sobraron 5 panqueques, los cuales fueron bien aprovechados con dulce de leche, y listo el postre también 👏😊

Ingredients and spices that need to be Make ready to make Crepes de verdura y ricota 😋:

1. Para la masa (salen 20 finitos)
2. 3 huevos
3. 400 gr. Harina 000
4. 600 cc Leche
5. 1 cta sal
6. Para el relleno:
7. 2 atados acelga
8. 300 gr ricota magra
9. 1/2 pimiento rojo o verde
10. 2 cebollas
11. 1 pizca nuez moscada
12. c/n Sal
13. c/n Queso muzzarella

Instructions to make to make Crepes de verdura y ricota 😋

1. Para la masa, batir ligeramente los huevos, agregar la harina, la sal y la leche, intercalando. Dejar reposar unos 15 minutos. No tiene que quedar ni líquida, ni muy espesa, debe tener una consistencia intermedia
2. Calentar una sartén, y derretir un poquito de manteca, y echar un cucharón de la masa. Luego, dar vuelta, cuando los bordes se empiezan a despegar. Yo los hago con la panquequera, es muy útil, la recomiendo
3. Para el relleno, sacarle las pencas (tallos) a las acelgas, y hervirlas. Dejar enfriar, escurrir, y procesarlas. Otra opción es cortarla bien chiquita, yo prefiero procesada
4. Por otro lado, saltear en una sartén, con un poquito de aceite, el pimiento y la cebolla, hasta que esta última esté transparente. Incorporla a la acelga ya procesada
5. Agregar la ricota, la sal y la nuez moscada. Mezclar bien, hasta integrar todo
6. Para armarlos, toma un crepe, coloca el relleno de la mitad para arriba, y agregarle trocitos de queso muzzarella o cremoso. Luego doblalo para arriba, como se ve en la foto, y después por la mitad, hasta que tome forma de pañuelito
7. Si, preferís el canelón, enróllalo
8. Coloca en el fondo de una fuente para horno un poco de salsa, encima los crepes, y échales artiba otro poco de salsa, crema de leche y queso de rallar. Hornealos 15 o 20 minutos, a temperatura suave, con el solo efecto de calentarlos y gratinarlos

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