Crêpes Maria

This crêpe recipe is a mixture of Italian, Spanish and French influences from the immigrants that populated Latin America.

  • Servings 4-6
  • 45
  • Easy

Recipe

Ingredients

For the crêpe dough:

  • 1 cup All-Purpose Flour
  • 1 cup Cornstarch
  • 3 Eggs
  • 2 cups Milk
  • 1 tsp. Oil

For the filling:

  • 2 cups Ricotta cheese
  • 1 Red Onion, chopped, lightly fried in olive oil
  • 2 cups Spinach, boiled
  • 1 Chicken breast, boiled in broth
  • Salt & Pepper
  • 1 cups grated Mozzarella cheese

For the Bechamel sauce:

  • 4 cups Milk
  • 1 cup Flour
  • 4 tbsp. Butter
  • Salt, pepper and Nutmeg

Directions

  1. Make the filling with the ricotta, the boiled spinach, well drained and chopped, the lightly fried onion, the shredded chicken breast, the grated mozzarella, salt and pepper.
  2. Mix the ingredients for the crêpe dough with a mixer and set aside in the fridge for 20 minutes. Make the crêpes in a pan at low heat with very little butter.
  3. Fill the crêpes and place them in a baking tin with a base of cream or bechamel sauce and olive oil.
  4. Cover with the Bechamel sauce, grated cheese.
  5. Bake 15-20 mins. at 350°F and put in the oven until it’s cooked.
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