Flavors of France: cooking with the Pratika line
During the press event on May 18, 2023, in the kitchens of Signature Kitchen Suite in Viale Manzoni in Milan, we put our W°pots lines to the test in a show cooking event led by chef Alessio Algherini. The recipe? Flavors of France, delicious ricotta and spinach crepes cooked to perfection thanks to the special "Ceraton" non-stick coating of the Pratika Smart and Eco-logical pans, which you can see in action in the video below.
For those who want to replicate the recipe at home, trying their hand at flipping crepes like a true professional, here are some useful tips:
- choose the right pan to heat the mixture that will create the crepe. In this case, a non-stick coating is essential to prevent the batter from sticking to the bottom and to be able to flip it easily. With our Pratika line, it is really easy to achieve even and rapid cooking thanks to the thick aluminum body, which distributes heat optimally;
- Do not pour too much batter into the pan at once: add it a little at a time with a ladle, swirl it around to spread it evenly over the bottom of the pan and create a fairly thin crepe, which should be turned gently after a few moments with a spatula or with a quick, decisive flick of the wrist.
Now let's see how to prepare the recipe.
INGREDIENTS
For the crepes:
- 2 eggs
- 1 pinch of salt
- 125 g plain flour
- 300 ml milk
For the filling
- 300 g ricotta
- 150 g cooked and squeezed spinach
- 50 g Parmesan cheese
- nutmeg, salt, pepper, and oil to taste
For the gratin
- Parmesan cheese to taste
- Béchamel sauce to taste
METHOD
Break the eggs into a bowl, add a pinch of salt and beat with a whisk. Add the flour little by little to create a thick mixture. Add the milk to the mixture little by little to make it creamy and smooth. At this point, leave the mixture to rest for 10 minutes. Then start preparing the filling, starting with the ricotta. Place the ricotta in a bowl and add the spinach. Season with Parmesan cheese, oil, salt, pepper, and nutmeg to taste and mix everything together. Now take the mixture you prepared earlier and left to rest, scoop up a ladleful and pour it into the hot non-stick pan, lightly greased with a knob of butter. Rotate the pan so that the mixture is distributed over the entire surface. Cook for a few seconds on one side and then flip the crepe over to the other side using a spatula. Repeat the process until all the mixture is used up to make a good number of crepes. When cooked, place the crepes on a baking sheet lined with parchment paper to cool. Then fill them as desired, with a spoon or a piping bag, with the ricotta and spinach filling. Place some of the filling in the center of the crepe and fold it into a triangle. Finally, place the filled crepes on a baking sheet, slightly overlapping each other, pour the béchamel sauce over them, and finish with a sprinkling of Parmesan cheese for gratinating. Bake in a hot oven for 10-15 minutes at 200 degrees Celsius.
Cooking class with the W°pots lines
During the press event on May 18, 2023, in the kitchens of Signature Kitchen Suite, we put our W°pots lines to the test in a show cooking event led by chef Alessio Algherini. The recipe? Flavors of France. Delicious ricotta and spinach crepes cooked to perfection thanks to the special “Ceraton” non-stick coating of the Pratika Smart and Eco-logical pans.
