Description
Spinach Ricotta Crepes are a delightful dish that combines the creamy texture of ricotta cheese with the fresh taste of spinach, perfect for brunch, lunch, or a light dinner.
Ingredients
Scale
- 200 g fresh spinach
- 250 g ricotta cheese
- 125 g all-purpose flour
- 2 large eggs
- 300 ml milk
- 50 g butter (melted, plus extra for cooking)
- 1/2 teaspoon salt
- A pinch of nutmeg
Instructions
- In a mixing bowl, whisk together the flour and salt. In another bowl, beat the eggs and then add the milk and melted butter. Gradually combine the wet ingredients with the dry ingredients, whisking until smooth. Let the batter rest for about 30 minutes.
- While the batter is resting, rinse the fresh spinach under cold water. In a pan over medium heat, add a small amount of butter and sauté the spinach until wilted, about 3-4 minutes. Remove from heat and let cool slightly, then chop finely.
- In a bowl, mix the ricotta cheese with the chopped spinach. Add a pinch of nutmeg and stir until well combined. Adjust seasoning with salt if needed.
- Heat a non-stick skillet over medium heat and add a little butter. Pour a ladleful of crepe batter into the skillet, tilting the pan to spread the batter evenly. Cook for about 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip the crepe and cook for another minute on the other side. Repeat with the remaining batter.
- Take one crepe and place a generous spoonful of the spinach and ricotta filling in the center. Fold the crepe into a triangle or roll it up. Repeat with the remaining crepes and filling.
Notes
- For a gluten-free option, use a gluten-free flour blend.
- For a dairy-free version, try using almond or soy milk and a dairy-free ricotta alternative.
- These crepes can be stored in an airtight container in the refrigerator for up to three days.
- When reheating, use a microwave or a skillet over low heat.
- For freezing, wrap each crepe in plastic wrap and place them in a freezer bag; they can be frozen for up to two months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 crepe
- Calories: 250
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 80 mg
Keywords: Spinach Ricotta Crepes, crepes, spinach, ricotta, brunch, Italian cuisine