My family loves crepes, and every few weeks or so I make a large batch of them. They are truly versatile, and can be served as a snack, breakfast, dinner, supper … and filled with sweet or savory fillings. We like to have them with sweetened ricotta cheese and raspberries, but they are delightful with any berries or stone fruit, or just smeared with some fruit jam. This is a savory recipe for crepes, filled with spinach and ricotta, delicious for breakfast and well suited for any meal of the day for anyone who prefers unsweetened crepes.
1 cup of all-purpose flour
1 cup of milk
1 large egg
1 tablespoon of avocado or canola oil plus additional ½ tablespoon for cooking
¼ teaspoon of salt
½ tablespoon of avocado or canola oil
1 clove of garlic, minced
4 ounces of fresh spinach leaves
8 ounces of ricotta cheese
Salt and black pepper
To make crepes, place all ingredients in a medium mixing bowl and, using a whisker, mix until all ingredients are well combined, and thin batter is formed. The batter should have the consistency of heavy whipping cream. If batter seems too thick, you can whisk in a tablespoon or two of water. Set batter aside and prepare the filling.
Heat ½ tablespoon of oil in a medium frying pan on medium-high heat. Add garlic and cook for about 1 minute or until lightly browned. Add spinach and 1 tablespoon of water. Cook, stirring until spinach wilts, which will take 1 to 2 minutes. When done, set spinach aside to cool to room temperature. Stir in ricotta. Season with salt and black pepper.
Preheat a clean frying pan on medium heat. Add about ½ tablespoon of oil. Pour about ¼ cup of batter, tilting pan so the batter covers the entire bottom of the pan, creating a thin crepe.
Cook for 1 to 2 minutes, flip using a spatula and cook for another 1 to 2 minutes.
You should have 6 to 7 crepes.
Divide ricotta and spinach filling among crepes, and roll them up.
This recipe yield 6 to 7 crepes, about 3 servings.
Total time about 45 minutes.
Cook time about 20 minutes.
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