Spinach pancakes filled with ricotta and mushroom duxelle

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Spinach pancakes filled with ricotta and mushroom duxelle
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Spinach pancakes filled with ricotta and mushroom duxelle

Recipe by Bernie Torras
0.0 from 0 votes
Course: StarterCuisine: FrenchDifficulty: Media
Rations

4

rations
Preparation time

40

minutes
Cooking time

30

minutes
Calories

kcal/ration
Cooling time

15

minutes
Total time

1

hour 

25

minutes

Tantalizing green crepes, full of flavor and satisfying textures. A soft and colorful pancake batter made from freshly ground chickpea flour, spinach and basil provides a tasty and nutritious canvas. Stuffed with an earthy mixture of sautéed mushrooms, caramelized onion and garlic, and infused with a touch of white wine.

The creaminess of the ricotta and the crunchiness of the toasted pine nuts bring each bite to life. A pinch of nutmeg deepens the flavors and fresh parsley adds an herbal respite. Without a doubt, these spinach crepes with mushroom duxelle are a gastronomic hug that you won't want to stop enjoying. Get out your aprons and turn up the volume, it's time to cook!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • Crêpe batter:

  • 100 gr chickpea flour

  • 240 ml water

  • 125 gr spinach

  • A handful of fresh basil leaves

  • A pinch of salt

  • Freshly ground black pepper to taste

  • A pinch of turmeric (optional)

  • Filling:

  • 200 gr ricotta cheese

  • 150 gr fresh mushrooms, finely sliced

  • 1 medium onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 2 tablespoons olive oil

  • 50 ml white wine

  • 50 gr sprockets

  • Salt and pepper to taste

  • A pinch of nutmeg

  • Fresh chopped parsley, for garnish

Pasos

  • Preparation of the crêpe batter
  • In a blender, place the chickpea flour, water, spinach, basil, salt, pepper and turmeric. Mix until a homogeneous mass is obtained.
  • Heat a non-stick pan for crepes and pour a portion of the batter, spreading it in a circular motion to cover the entire surface. Cook on one side and then flip to cook on the other side. Repeat until all the dough is finished.
  • Stuffing preparation
  • Preheat a nonstick skillet over medium-low heat. It is not necessary to add oil, as the pine nuts have enough natural fat. Once hot, add the pine nuts to the pan in a single layer, making sure they do not clump together. Cook, stirring frequently with a spatula or wooden spoon, so that all the pine nuts are roasted evenly.
  • In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until tender and slightly caramelized.
  • Add the chopped garlic and sauté until golden brown.
  • Add the sliced mushrooms and sauté until they are tender and have released their juices.
  • Add the white wine and cook until reduced.
  • Add the ricotta cheese and toasted pine nuts. Mix well and cook for 2-3 minutes, until the cheese melts and integrates with the other ingredients.
  • Season with salt, pepper and nutmeg to taste. Cook for another minute and remove from heat. Reserve the filling, covered, in the refrigerator for 15 minutes to firm up.
  • Presentation
  • Make the crepes and fill each crepe with the mushroom and ricotta mixture.
  • Fold the crepes in half or roll them up.
  • Serve hot, sprinkle with chopped fresh parsley and, if desired, add additional toasted pine nuts on top.

Notas

  • Be sure to clean the mushrooms well before slicing them, to remove any traces of soil or residue.
  • When making the crepes, it is important that the pan is very hot before pouring the batter. Otherwise, the batter will not spread throughout the pan and will be too thick.
    • >
  • If the ricotta cheese has excess liquid, you can put it on a clean kitchen towel or gauze and squeeze it lightly to remove excess water before using.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 275g
  • Calories: 350kcal
If you are looking for 10

Key points of the recipe

  1. Batter consistency: Make sure the pancake batter has a smooth, lump-free consistency when mixing the chickpea flour, water, spinach and basil. The texture should be liquid enough to spread easily in the pan, but not so liquid that they break when cooked.
  2. Cooking the mushrooms: When sautéing the mushrooms, it is important to cook them until they release their juice and it evaporates, to intensify their flavor and prevent the stuffing from becoming watery. The reduction of the white wine is key to concentrating the flavors and creating a rich, cohesive blend with the ricotta.
  3. Pan heat: Before pouring the batter into the nonstick pan, make sure it is very hot. This will allow the dough to cook evenly and brown perfectly without sticking. If the pan is not hot enough, the pancakes may become pale and rubbery in texture.

Pairing with wine

This dish has a range of flavors to consider in its profile. With the earthy flavors of mushrooms and spinach, a wine that has earthy notes to complement them would be ideal.

A Pinot Noir is an excellent choice for this dish. Pinot Noirs are known for their earthy, mushroomy flavors with high acidity, which can help balance the richness of ricotta cheese and enhance the flavors of mushrooms.

If you prefer white wines, a Chardonnay would also work well, especially if it has good acidity to counteract the creaminess of the ricotta cheese and a flavor profile that can complement spinach, basil and mushrooms.

You should avoid wines with strong oak flavors or high tannins, such as a Cabernet Sauvignon, which can dull the delicate flavor of this dish.

Beer pairing

An interesting pairing for this recipe would be a Saison (or “seasonal”) style beer. Saison is a Belgian beer, traditionally farmhouse brewed, which is known for its spicy character, dry finish and amber to golden color.

The spinach and basil in the crepe pair well with the light acidity of a Saison, while the slight bitterness and spice notes of black pepper or cloves can complement the turmeric and nutmeg flavors in the dish. In addition, the beer has a pronounced carbonation that helps cleanse the palate and bring out the richer, buttery flavors of ricotta cheese and toasted pine nuts.

The mushroom flavor of the filling can also be enhanced with the earthy and yeasty notes of a Saison. Finally, the white wine used in the recipe can be contrasted with the acidity of the beer.

In terms of pairings to avoid, it would probably be best to stay away from much more bitter beers, such as IPAs (India Pale Ale), which might compete with the delicate flavors of spinach, mushrooms and ricotta rather than complement them. Balancing the bitterness and robust flavor of a strong IPA can be difficult with a softer, earthier dish like this one.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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