A good and fast alternative both to the classic crepes and the classic cannelloni filled with the largely used combination Ricotta and spinachs.
Time of cooking
What did I use
a cutting board, a bowl, a pan, a baking tray
For the crepes, the basic recipe is here: http://www.30minuteschef.com/?p=342
For the filling
Frozen rapini: 7/8 cubes
Ricotta: 250 gr
Minced Grana Padano or Parmesan: 2 spoons
Salt/pepper as required
How did I do
I cooked the rapini in the pan with a little oil; when the cooking was finished, I added salt and pepper.
In a bowl, I mixed ricotta with a pinch of salt to make it more compact then I added the rapini mixing until the filling was well amalgamated.
I buttered the baking tray and put the first crepe on the bottom, then I covered it with the Ricotta and rapini dough spreading it all around the surface.
I continued to put crepe and filling until they finished, keeping the crepe as a last layer.
I added little fleaks of butter and Parmesan on the surface.
I cooked at 200°C for about 20 minutes and served hot.