Spring crepes

To make the spring crepes, first, boil the spinach in boiling water and squeeze them well to remove excess liquid. Move on to the crepe batter: pour the eggs into a tall and narrow container 1, then add the milk 2 and the seed oil 3.

Add the sifted flour 4 and blend with an immersion blender 5 to achieve a smooth and homogeneous consistency. Divide the obtained batter into 2 bowls 6.

In one of the two bowls, add the already boiled and squeezed spinach 7 and blend with the immersion blender to mix them 8. When both mixtures are ready, proceed with cooking 9.

Heat a non-stick pan with a diameter of about 7 inches over medium-low heat and lightly oil it 10, then pour a ladle of the classic batter into the center 11 and rotate the pan to spread it evenly. When the edges begin to detach, flip the crepe with a spatula 12 and cook for another minute on the other side.

As they are ready, stack the crepes on a tray 13. Proceed to cook the green crepes in the same way: oil the pan, pour a ladle of batter into the center, and rotate to distribute it 14, then cook on both sides for a total of a couple of minutes 15. Cover the crepes with plastic wrap and proceed with preparing the filling.

Clean the asparagus by removing the tougher part of the stalk, then divide them into 3 parts 16. Blanch the asparagus in salted boiling water for 2-3 minutes 17, then transfer them to a bowl with cold water and ice to maintain the color 18.

In the meantime, remove the pistil from the zucchini flowers 19. Cut the asparagus into rounds 20 and sauté them for a few minutes in a pan where you have sautéed a clove of crushed garlic in its skin and a halved chili pepper in a drizzle of oil 21.

Add the peas 22 and zucchini flowers 23, salt, pepper, and sauté everything for a few minutes. Once cooked, remove the garlic 34 and the chili pepper and let cool.

Meanwhile, combine the ricotta, goat cheese 25, and grated Parmigiano Reggiano DOP 26 in a bowl, add salt 27 and pepper.

Mix everything 28, then add the cooled vegetables 29 and mix well to obtain a homogeneous mixture 30.

Finally, prepare the oil bechamel sauce: pour the milk into a saucepan and season with salt, pepper, cinnamon, and nutmeg 31. In the meantime, heat the oil in another saucepan, then add the flour all at once 32 and mix vigorously with a whisk 33.

When you have obtained a golden mixture, add the flavored milk 34 and continue to stir over the heat to reach the desired consistency 35. When the bechamel has thickened, transfer it to a bowl and cover it with plastic wrap in contact 36.

You are ready to fill the crepes: place a crepe on the work surface, spread the filling on half of the surface 37, and fold it in half 38, then fold it again to obtain a triangle 39. Proceed in this way to fill all the crepes, both white and green.

At this point, sprinkle the base of a baking dish with some bechamel 40, then arrange the filled crepes with the tip facing up, alternating colors 41, and cover them with the rest of the bechamel 42.

Sprinkle with grated Parmigiano Reggiano DOP 43 and bake in a preheated static oven at 375°F for 15 minutes 44. After this time, continue cooking for another 5 minutes on the grill setting at 400°F, being careful not to burn them. When they are nicely golden, remove from the oven and serve your spring crepes 45!