Spinach & Ricotta Crepes

Pancakes are my go to dish when I don't know what to cook for dinner; yes dinner, not breakfast; or when I don't have any other ingredients at home. I usually make crepes with jam or Nutella, but sometimes I crave something savoury and this is my favourite flavour combination. This recipe isn't obviously one of those when you don't have anything in the fridge, because it calls for ricotta or mascarpone (normal people don't have that in their kitchen every day), but it is still pretty easy to make and delicious, and worth paying the extra bucks for the cheese. 

I usually make the crepes without really paying attention to how much of what I'm using. I have been doing that for so many years, that it's hard now to say how much flour and liquid you will need. Please don't stress too much if you don't know how to make crepes, they are very forgiving. A little less or too much flour/water, won't change the taste. The one thing you need to know is that this batter should not be as thick as for the American style pancakes. It should be more runny, heavy cream consistency. I will give you a rough estimation, but try to see for yourself how much water you will need.

Ingredients (6- 8 crepes):

For the filling
  • 350g / 12oz of spinach
  • 200g of ricotta or mascarpone cheese
  • 1/4 small onion
  • 1 clove garlic
  • some salt, pepper and nutmeg to taste
For the crepes
  • 1 cup of flour
  • 1 egg
  • pinch of salt and sugar
  • 1,5 - 2 cups of milk or water

For the crepes, sift the dry ingredients into a bowl. Pour milk into the flour mixture, add the egg and whisk it together until smooth. 

Heat a non-stick frying pan over medium heat. Brush with vegetable oil or butter. Ladle 1/4 or 1/3 of a cup (depending on the size of your pan) of batter into the frying pan, then move the pan in a circular motion to coat the bottom evenly and cook until golden brown. Turn to the other side and cook for about 1 minute.
Repeat until the batter is finished.

Wash and dry the spinach. Chop the onion finely. 

Place a large pan or a pot over medium heat, add some vegetable oil and onions and cook until translucent. Add minced garlic and cook for another 30 seconds. Add spinach and cook until wilted. 

Add cheese, some nutmeg, salt and pepper to taste, and cook for another 2 minutes. Set aside to cool for 10-15 minutes.

Lay the filling on a half of the crepe, fold the other half on top and fold it in half again. Repeat with the rest of the crepes. Serve or heat the crepes on the frying pan for a couple of minutes.


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