Spinach and Ricotta Rolled Savory Crepes
The classic spinach and ricotta mixture rolled up in thin crepes. From there you can add any topping, garnish, sauce etc. you like.
Ingredients
Crepe Batter:
- 1 cup of plain flour
- A pinch of salt
- 2 eggs
- 300 mls of milk
- 150 mls of water
- 50 g of butter melted
- 4-5 sprigs of chives finely copped
- A light oil such as vegetable oil or grape-seed oil
Filling:
- 750 g of ricotta cheese
- 150 g of spinach
- A generous pinch of salt
Garnish:
- 50 g of goats cheese
- Half a pomegranate seeds removed
- A handful of parsley picked
Instructions
Crepes: (makes 8)
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Sift the flour in a bowl and then add a pinch of salt.
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In another bowl, crack in both eggs, add the milk and water, then whisk together until combined.
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Add half of the egg, milk and water mixture to flour and then whisk through until smooth, then add the other half and whisk through again ensuring that the batter is kept smooth and lump free.
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Next, add your chives and your melted butter then whisk through one last time.
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Get a non-stick pan on about medium heat and then add a tiny drizzle of oil. Spoon in 1 ladle of batter, tilt the pan around so the batter covers the surface area of the pan and cook your crepe well on the first side, then shake the pan around a bit as you use a spatula or egg flipper to dig underneath the crepe. Once you feel that you have a good grip on the crepe, flip it confidently and cook the other side. You want your crepes to have a light golden brown colour on both sides (approximately 2 minutes on each side).
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Transfer your crepe onto a plate, then cook the rest of the crepes until you you've used up all of your batter. Make sure you control your heat as you cook the crepes as well.
Filling:
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Get a pot over medium heat, then add your spinach. Stir the spinach around until all of it has wilted. Transfer the spinach to a bowl, then once it has cooled down, use your hands to pick the spinach up and squeeze out as much of that liquid as you can.
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From there, put the wilted spinach, ricotta and a generous pinch of salt in the pot, then turn the stove back on to medium flame and start heating up the ricotta.
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You should start to see that the ricotta releasing a lot of water content. After 5 minutes of stirring the mixture around, strain the ricotta filling into a sieve. Use your spoon/spatula to push the filling down to get rid of as much water content as possible.
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Set the filling aside until ready to use.
Assembly:
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Lay one of your crepes out flat onto a board, then add a line if ricotta and spinach filling through the middle of the crepe (look at the photos in the post if you're confused). Then just roll the crepes up.
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To finish the dish, simply just garnish the dish with your parsley, goats cheese and pomegranate seeds. Enjoy!
Recipe Notes
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Use a non-stick pan when making the crepes.
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Using a spatula that digs underneath the crepe effectively is helpful.
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Make sure the crepe is cooked well on the first side before flipping it.