Delicate and savory, these Ricotta and Spinach Stuffed Crepes are a perfect dish for brunch or a light dinner. Filled with creamy ricotta and sautéed spinach, and topped with a hint of lemon zest, these crepes are both elegant and delicious. A true Italian-American classic.
Ingredients
For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 1 tbsp melted butter
- A pinch of salt
For the Filling:
- 1 cup ricotta cheese
- 2 cups fresh spinach washed and chopped
- 1 clove garlic minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Zest of 1 lemon
Instructions
- Make the Crepes: In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, and a pinch of salt until smooth.
- Heat a lightly oiled non-stick skillet over medium heat.
- Pour about 1/4 cup of batter into the skillet, tilting the pan to spread the batter evenly.
- Cook the crepe for about 2 minutes, until the edges begin to brown, then flip and cook for another 1-2 minutes. Repeat with the remaining batter.
- Prepare the Filling: In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the chopped spinach and cook until wilted, about 2-3 minutes.
- Remove from heat and let cool slightly.
- In a mixing bowl, combine the ricotta cheese, sautéed spinach, salt, and pepper.
- Assemble the Crepes: Spoon about 2-3 tablespoons of the ricotta and spinach filling onto each crepe.
- Fold the crepes over the filling, either in half or in quarters.
- Arrange the stuffed crepes on a serving plate and sprinkle with lemon zest.
Notes
Enjoy these Ricotta and Spinach Stuffed Crepes as a delightful meal that's sure to impress with its flavor and simplicity.
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