Ingredients

• 8 crêpes

Filling

• 100 g ricotta
• 200 g frozen spinach
• 1/2 cup grated parmesan
• 1 small egg
• seasonings: salt, pepper, nutmeg, garlic powder

Tomato sauce

• 2 teaspoons olive oil
• 1 clove garlic
• 1/2 onion
• 700 ml tomato purée (passata)
• seasonings: salt, pepper, dried oregano, pinch of sugar
• fresh basil

Toppings

• 200 g mozzarella cheese (grated or fresh in a ball)
• optionally: dried oregano, chili, cherry tomatoes

Preparation

1. Fry the crêpes. Thaw the spinach, squeeze it out, mix with ricotta, parmesan, seasonings and egg. Brush the crêpes with the resulting filling and roll into rolls.
2. Tomato sauce: in a pot over olive oil, sauté the diced garlic and onion. Add the tomato purée, season with salt, pepper, a pinch of sugar and dried oregano. Add a few basil leaves and simmer on low heat for about 10 minutes.
3. Grease a baking dish (or 2-3 smaller ones) with olive oil. Arrange the crêpes in one layer, pour the sauce over them, optionally you can also add diced cherry tomatoes and sprinkle with dried oregano and/or chili. Bake for about 15 minutes at 200°C. Place mozzarella (if fresh, grate it) and bake for another 5 minutes.