Spinach and Ricotta Stuffed Crepes

Delicate crepes filled with a creamy spinach and ricotta mixture, topped with a light tomato sauce.

Ingredients

• 1 cup All-purpose flour
• 2 Large Eggs
• 1 cup Milk
• 1/4 tsp Salt
• 2 tbsp Unsalted butter, melted
• 10 oz Fresh spinach
• 1 cup Ricotta cheese
• 1/4 cup Grated Parmesan cheese
• Pinch Ground nutmeg
• 1.5 cups Canned crushed tomatoes
• 1 clove, minced Garlic
• 1/2 tsp Dried Oregano

Instructions

1. In a bowl, whisk together flour, eggs, milk, salt, and melted butter until smooth. Let the batter rest for 15 minutes to allow the gluten to relax.
2. Heat a lightly oiled griddle or frying pan over medium heat.
3. Pour or scoop the batter onto the hot surface, using approximately 1/4 cup for each crepe.
4. Tilt the pan with a circular motion so that the batter evenly covers the surface.
5. Cook the crepe for about 2 minutes on each side, until lightly browned. Stack cooked crepes on a plate and cover to keep warm.
6. In a separate pan, sauté minced garlic in olive oil until fragrant. Add spinach and cook until wilted. Drain excess liquid thoroughly.
7. In a bowl, combine sautéed spinach, ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper.
8. Fill each crepe with the spinach and ricotta mixture and roll it up.
9. Place the filled crepes in a baking dish. Combine crushed tomatoes with oregano. Top with the tomato sauce.
10. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until heated through and bubbly.

Cuisine: French

Suitability: vegetarian

Prep Time: 35 mins

Cook Time: 30 mins

Serving Size: 3

Meal Type: dinner