Ricotta Cheese Crespelle

1. for the crespelle, mix flour with salt, eggs, oil and milk until a smooth dough and pull a little.

For the filling, clean, rinse and boil the spinach once in bubbling hot salted water, rinse in iced water, squeeze well and chop. Clean mushrooms (if possible, do not rinse) and cut into fine slices. Peel onion and garlic clove, finely dice onion. Heat butter, fry onion until translucent and add mushrooms. Roast, turning continuously, until the liquid has evaporated. Squeeze garlic through the press, season everything together with salt, pepper and nutmeg. Cool slightly, put in a suitable bowl with the spinach, stir in the ricotta along with the Parmesan and beaten egg. Season to taste.

3. preheat electric stove to 200 °C. In a small coated frying pan, heat a little bit of butter in each and make 8 paper-thin, not too crispy pancakes from the dough. Place them side by side on the surface. Spread with filling and roll each one up.

Roast pine nuts in a dry frying pan until golden brown, cool slightly and chop coarsely. Spread 1 -2 tbsp mascarpone in a shallow ovenproof dish and fill in the crespelle one by one. Remove rind from Gorgonzola and cut into tiny cubes. Mix with whipped cream and pine nuts in the remaining mascarpone, season with salt and freshly ground pepper, pour over the crespelle.

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