Gratinated spinach crepe roll with lemon ricotta, thyme mushrooms and roasted pepper sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish with a little olive oil or butter and set aside.

2. 2

   Place the fresh spinach in a large skillet over medium heat for 2 to 3 minutes until wilted. Transfer to a colander, let it cool for a few minutes, and squeeze out as much water as possible.

3. 3

   Make the crepe batter by blending the drained spinach with 300 ml milk, the eggs, all-purpose flour, 3 g salt, and a pinch of black pepper until smooth. Let the batter rest for 10 minutes.

4. 4

   While the batter rests, heat 1 tablespoon olive oil and the butter in a large skillet over medium-high heat. Add half of the chopped onion and cook for 3 minutes. Add the sliced mushrooms, half of the garlic, fresh thyme, 2 g salt, and a little black pepper. Cook for 8 to 10 minutes until the mushrooms are golden and the liquid has evaporated. Set aside.

5. 5

   In a bowl, mix the ricotta with the lemon zest, 2 tablespoons lemon juice, 25 g Parmesan, 2 g salt, and a little black pepper. Fold in the sautéed mushrooms to make the filling.

6. 6

   For the sauce, place the roasted red peppers, heavy cream, the remaining onion, the remaining garlic, sweet paprika, 25 g Parmesan, 1 tablespoon olive oil, the remaining salt, and a little black pepper in a blender. Blend until very smooth.

7. 7

   Heat a 8 to 10-inch nonstick skillet over medium heat and lightly brush with oil or butter. Pour in a small amount of batter and swirl to form a thin crepe. Cook for 1 to 2 minutes per side. Repeat to make 6 to 8 crepes.

8. 8

   Divide the ricotta and mushroom filling among the crepes. Roll them up tightly and place them seam-side down in the baking dish.

9. 9

   Spoon the roasted pepper sauce over the rolls and scatter the shredded mozzarella on top.

10. 10

    Bake for 18 to 22 minutes at 200 °C / 400 °F until the sauce is bubbling. For extra color, broil for 2 to 3 additional minutes at 230 °C / 450 °F, watching closely.

11. 11

    Let rest for 5 minutes before serving so the rolls hold their shape better. Serve hot.