Spinach Ricotta Crepes
Spinach ricotta crepes are a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g flour
- 175 ml milk
- 2 tbsp freshly chopped parsley
- 1 egg
- Salt
- 250 g Spinach
- 250 g ricotta
- 2 tbsp heavy cream
- 1 fresh garlic clove
- a splash of lemon juice
- black pepper (freshly ground)
- nutmeg
- clarified butter (for frying)
Instructions
-
1.
Whisk the flour into the milk until smooth. Add the parsley and egg, whisking in a pinch of salt. If the batter is too thick, add more milk. Let rest for about 10 minutes.
-
2.
Wash, trim, and blanch the spinach briefly in boiling salted water. Shock in ice water, squeeze out excess moisture, and roughly chop. In a bowl combine ricotta with heavy cream. Peel and press the garlic into the mixture. Fold in the spinach and season with salt, lemon juice, pepper, and nutmeg.
-
3.
In a large pan, heat clarified butter. Gradually pour small ladles of batter into the hot fat to make thin crepes, cooking 1–2 minutes until golden brown on one side, then flipping and browning the other side. Fill each crepe with the spinach‑ricotta mixture, fold, and serve immediately.
