Recipes

Directions:

1. Combine the flour, milk, water, egg, melted butter, and a pinch of salt in a bowl. Use an immersion blender to blend until smooth.
2. Add the ricotta, spinach, Parmesan, milk, lemon juice, diced onion, salt, nutmeg, garlic powder, lemon zest, and dried chives into another bowl. Blend with an immersion blender until well combined.
3. Cover both the batter and the filling and let them rest in the fridge for about 1 hour.
4. Heat a non-stick pan over medium heat and lightly grease with butter.
5. Pour about 1/4 cup of batter into the pan, tilting to spread evenly into a thin crepe.
6. Cook for 1-2 minutes until the edges lift and the bottom is lightly golden. Flip and cook the other side for 30 seconds. Repeat until all the batter is used and set the crepes aside.
7. Place a crepe on a flat surface and spoon about 3 heaping tablespoons of filling along one side.
8. Roll the crepe tightly to enclose the filling and repeat with the remaining crepes.
9. Preheat the oven to 400°.
10. Spread 1/2 cup of the tomato sauce in the bottom of a baking dish.
11. Arrange the rolled canelones in the dish, seam side down.
12. Pour the remaining tomato sauce over the canelones, ensuring they are well covered.
13. Sprinkle the mozzarella cheese evenly on top.
14. Bake for 20 minutes, or until the cheese melts and bubbles.
15. Switch the oven to broil on low and cook for another 2-3 minutes until the cheese is golden brown.
16. Remove from the oven and let cool for a few minutes before serving