Spinach crêpes with vegetables

Delicious and different from classic crêpes. I devised this with leftover grilled vegetables and fresh spinach sautéed in a pan, though frozen spinach works. Vary vegetables, also simply pan-cooked. I added cheese, but vegetables alone work. This time I chose a lighter version; add béchamel if wanted. I allow two each, or one before a substantial main. Freeze them or prepare ahead.

INGREDIENTS FOR 4 PEOPLE, 8 CRÊPES

100 g BOILED SPINACH

2 EGGS

100 g TYPE 00 FLOUR

340 g MILK

1 PINCH OF SALT

FILLING

250 g RICOTTA

100 g EMMENTAL

100 g GRILLED COURGETTE

100 g GRILLED PEPPERS

100 g GRILLED AUBERGINES

100 g GRILLED ONIONS

CHOPPED PARSLEY

GRATED PARMESAN

SALT

PEPPER

BUTTER AS NEEDED

I blend eggs, spinach, flour, milk, salt and pepper until smooth and uniform.

I lightly grease a hot crêpe pan and proceed as for normal crêpes.

Once set, I turn carefully. They are slightly more delicate, so cook well on one side before turning.

I prepare all and cool.

I mix ricotta, parsley, salt, pepper and a drizzle of oil in a bowl.

I spread ricotta over half of each crêpe and add all vegetables, finely chopped.

I add grated cheese.

I fold in half.

Then into a triangle.

I arrange in a buttered dish.

I add melted butter and plenty of Parmesan because there is no béchamel, and bake at 180°C for about 25 minutes until golden.