Crepe Roll with Asparagus and Spinach

To make the crepe roll with asparagus and spinach, first prepare the crepe batter: melt 3 tbsp of butter in a saucepan (or in the microwave) and let it cool, meanwhile beat the eggs in a bowl 1. Add the milk 2 and mix with a whisk, then pour in the melted butter 3 and mix again.

Sift the flour into the bowl 4 and mix thoroughly to avoid lumps 5. Cover with plastic wrap and let it rest in the refrigerator for 30 minutes 6.

Meanwhile, prepare the vegetables for the filling: remove the tougher part of the asparagus stalks by snapping them with your hands 7, then cut them into slices 8. Clean and thinly slice the leek 9.

In a large pan, sauté the oil with a clove of garlic, then add the asparagus 10. Salt, pepper 11 and sauté for 5 minutes over medium-high heat, then add the leeks 12.

After 5 minutes, add the spinach as well 13, lower the heat, cover with a lid 14 and cook for a few more minutes. When the spinach is wilted, remove the garlic 15 and set aside.

After the resting time, take the batter out of the refrigerator and cook the crepes: heat a large non-stick pan and grease it, then pour a couple of ladles of batter in the center 16. Rotate the pan so that the batter spreads evenly over the entire surface and cook for about 2 minutes over medium-low heat. When the edges start to lift 17, gently flip the crepe with a spatula and cook for another 2 minutes on the other side. As the crepes are ready, stack them on a tray and set aside 18; with these quantities, you should get 8 crepes about 1/6 of an inch thick, with a diameter of about 7 inches.

Move on to the ricotta cream: mash the ricotta with a fork in a bowl 19, then flavor with thyme and grated lemon zest 20. Mix well 21 and set aside.

You are ready to assemble the crepe roll: spread 2 sheets of plastic wrap on the work surface, slightly overlapping them. Place the crepes on the plastic wrap, overlapping them to form a sort of rectangle 22. Spread the ricotta over the entire surface, leaving the edges free 23. Distribute the vegetables over the ricotta layer 24.

Finally, add the taleggio cheese in small pieces 25. Now start rolling the crepe rectangle from the shorter side, using the plastic wrap to help you and tightening it as much as possible 26. Fold the ends and seal the obtained roll 27, then place it in the refrigerator for at least 40 minutes.

After the firming time, remove the plastic wrap and cut the roll into slices about 1 1/4 inches thick 28; you should get about 12 slices. Arrange the slices side by side in one or more baking trays, then sprinkle with grated pecorino cheese 29 and thyme leaves 30.

Finally, add some butter flakes 31 and bake in a preheated static oven at 430°F for 15 minutes, then turn on the grill and continue cooking for another 5 minutes 32. When the surface is nicely gratinated, take it out of the oven and serve your crepe roll with asparagus and spinach 33!