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Betty Bossi Koch-Center
One wide ovenproof dish (holding approx. 3 ½ l), greased
How it's done
Preheat the oven to 60°C, warm the platter and plates. Blanch the spinach in boiling salted water for approx. 1 min., rinse in ice-cold water for approx. 1 min., drain and squeeze out. Mix the flour and salt in a bowl and create a well in the middle. Blend together the milky water, egg and spinach, gradually pour into the well while mixing with a whisk, continue to whisk until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins. Heat a little butter in a non-stick frying pan. Pour 1/8 of the batter into the pan, reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette, finish cooking and keep warm in the oven. Repeat these steps with the remaining batter.
Heat the oil in the same pan. Brown the meat in batches, remove from the pan and season. Reduce the heat, add a little oil if required, sauté the shallots. Add the spinach in batches, allow to wilt. Stir in the ricotta and season. Return the meat and nuts to the tray, mix together. Place 1/8 of the filling in the middle of one crêpe, roll it up, repeat this process for the remaining filling and crêpes. Combine the cream and cheese, season, pour 1/2 into the prepared dish. Place the rolls into the cream, then pour the remaining mixture over the top.
Approx. 20 mins. in the centre of an oven preheated to 200°C.
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