Spinach, Mushroom and Ricotta Crepes

After my successful attempt at crepes a few weeks ago, I was really excited to get this savory recipe from my friend Kate. This is a delicious vegetarian filled crepe, with creamy ricotta and lots of nutritious spinach. The original recipe didn't have mushrooms, but I love the combo of spinach and mushrooms, so I added them with great results.

I like to make the batter in a large measuring cup - it's just one dirty dish, and then it's also easy to pour the batter into the pan. Melt the butter in a large measuring cup, then let it cool. Add the flour



and the eggs, then about 1/4 up of milk.



Whisk this until smooth, then gradually add the rest of the milk while whisking, to create a pretty thin batter. Let this stand for about an hour. (I used this time to go walking - or as I called it, a pre-emptive strike!)

Now it's time to make the crepes - using the same method as in the caramel banana version. Lightly grease a small skillet or crepe pan and heat over medium heat til hot. (I just spray with nonstick spray - the traditional French way would be to use butter.) Pour 2-3 tablespoonfuls of batter into the skillet, then tilt it to cover the bottom of the pan.



Let this cook for 1-2 minutes or until golden then gently turn over with a spatula.



Let cook on the underside for an addition minute or so, then slide off the pan onto a large plate. Continue this method with the remaining batter. You should be able to make 12 crepes.

For the filling, heat a large skillet over medium heat and add the oil and butter.



When the butter is melted, add the garlic and mushrooms.



Cook for 3-4 minutes until mushrooms are tender, then add the spinach.



If your skillet becomes too full, simply stir until the spinach starts to wilt and then add more to the pan. Spinach cooks quickly so this won't take too long.



Once all the spinach is wilted, remove from the heat. In a large mixing bowl, combine the egg yolk and the ricotta



and stir until smooth.



Add the spinach mixture to the cheese



and stir until well combined.



Now it's time to fill the crepes. I like to do this on a small cutting board or plate. Spoon a couple tablespoonfuls of filling down the center of each crepe



then fold over the edges



and place seam side down in a greased 9x13 baking dish.



Repeat with the remaining crepes, then dot with butter



and sprinkle with parmesan cheese.



Bake for 15 minutes, then let stand for a few minutes



before serving.



One year ago: Apple Bread
Two years ago: Roasted Vegetables, Roasted Chicken (Crock pot)

Find more foodie inspiration at My Meatless Monday, What's Cooking Wednesday, Whatcha Makin' Wednesday, Real Food Wednesday, What's on the Menu Wednesday, What's on Your Plate?, Recipes I can't wait to try, Made it on Monday, It's a Keeper, Full Plate Thursday, Cooking Thursday, Recipe Swap Thursday, Carole's Food on Friday.



Spinach, Mushroom and Ricotta Crepes

Crepes:
1 cup flour
2 eggs
1 cup milk
2 Tbsp. butter
salt to taste

Filling:
3 Tbsp. butter
1 Tbsp. minced garlic
4 oz. sliced fresh mushrooms
1 pound baby spinach
1 Tbsp. olive oil
1 cup ricotta cheese
1 egg yolk
2 Tbsp. grated parmesan cheese

In a large measuring cup, melt the butter in the microwave. Cool. Add flour, eggs and 1/4 cup milk; mix well. Gradually stir in remaining milk to make a fairly runny batter. Let stand for at least one hour.

Lightly grease a small skillet or crepe pan. Heat the pan over medium heat, then pour in 2-3 Tbsp. batter. Turn and tilt the pan so the batter covers the base evenly. Cook for 1-2 minutes until the underside is set and golden brown.
Flip over with a spatula and cook on the other side for about 1 minute. Slide crepe onto plate and continue making crepes until batter is gone.

Melt 2 Tbsp. butter with the oil in a skillet. Add garlic and mushrooms and cook for 3 minutes. Then add spinach to skillet and saute over low heat for another 4-5 minutes, until spinach is completely wilted. Transfer to a bowl and mix with the ricotta and egg yolk.

Spoon several tablespoonsfuls of the mixture down the middle of the crepes, fold the two edge over, and arrange in a greased 9x13 baking dish. Sprinkle with parmesan and dot with the remaining butter.

Bake at 350 for 15 min, then remove from the oven and let stand for a few minutes before serving. Makes 12 crepes, likely 6 servings.

After my successful attempt at crepes a few weeks ago, I was really excited to get this savory recipe from my friend Kate. This is a delicious vegetarian filled crepe, with creamy ricotta and lots of nutritious spinach. The original recipe didn't have mushrooms, but I love the combo of spinach and mushrooms, so I added them with great results.

I like to make the batter in a large measuring cup - it's just one dirty dish, and then it's also easy to pour the batter into the pan. Melt the butter in a large measuring cup, then let it cool. Add the flour



and the eggs, then about 1/4 up of milk.



Whisk this until smooth, then gradually add the rest of the milk while whisking, to create a pretty thin batter. Let this stand for about an hour. (I used this time to go walking - or as I called it, a pre-emptive strike!)

Now it's time to make the crepes - using the same method as in the caramel banana version. Lightly grease a small skillet or crepe pan and heat over medium heat til hot. (I just spray with nonstick spray - the traditional French way would be to use butter.) Pour 2-3 tablespoonfuls of batter into the skillet, then tilt it to cover the bottom of the pan.



Let this cook for 1-2 minutes or until golden then gently turn over with a spatula.



Let cook on the underside for an addition minute or so, then slide off the pan onto a large plate. Continue this method with the remaining batter. You should be able to make 12 crepes.

For the filling, heat a large skillet over medium heat and add the oil and butter.



When the butter is melted, add the garlic and mushrooms.



Cook for 3-4 minutes until mushrooms are tender, then add the spinach.



If your skillet becomes too full, simply stir until the spinach starts to wilt and then add more to the pan. Spinach cooks quickly so this won't take too long.



Once all the spinach is wilted, remove from the heat. In a large mixing bowl, combine the egg yolk and the ricotta



and stir until smooth.



Add the spinach mixture to the cheese



and stir until well combined.



Now it's time to fill the crepes. I like to do this on a small cutting board or plate. Spoon a couple tablespoonfuls of filling down the center of each crepe



then fold over the edges



and place seam side down in a greased 9x13 baking dish.



Repeat with the remaining crepes, then dot with butter



and sprinkle with parmesan cheese.



Bake for 15 minutes, then let stand for a few minutes



before serving.



One year ago: Apple Bread
Two years ago: Roasted Vegetables, Roasted Chicken (Crock pot)

Find more foodie inspiration at My Meatless Monday, What's Cooking Wednesday, Whatcha Makin' Wednesday, Real Food Wednesday, What's on the Menu Wednesday, What's on Your Plate?, Recipes I can't wait to try, Made it on Monday, It's a Keeper, Full Plate Thursday, Cooking Thursday, Recipe Swap Thursday, Carole's Food on Friday.



Spinach, Mushroom and Ricotta Crepes

Crepes:
1 cup flour
2 eggs
1 cup milk
2 Tbsp. butter
salt to taste

Filling:
3 Tbsp. butter
1 Tbsp. minced garlic
4 oz. sliced fresh mushrooms
1 pound baby spinach
1 Tbsp. olive oil
1 cup ricotta cheese
1 egg yolk
2 Tbsp. grated parmesan cheese

In a large measuring cup, melt the butter in the microwave. Cool. Add flour, eggs and 1/4 cup milk; mix well. Gradually stir in remaining milk to make a fairly runny batter. Let stand for at least one hour.

Lightly grease a small skillet or crepe pan. Heat the pan over medium heat, then pour in 2-3 Tbsp. batter. Turn and tilt the pan so the batter covers the base evenly. Cook for 1-2 minutes until the underside is set and golden brown.
Flip over with a spatula and cook on the other side for about 1 minute. Slide crepe onto plate and continue making crepes until batter is gone.

Melt 2 Tbsp. butter with the oil in a skillet. Add garlic and mushrooms and cook for 3 minutes. Then add spinach to skillet and saute over low heat for another 4-5 minutes, until spinach is completely wilted. Transfer to a bowl and mix with the ricotta and egg yolk.

Spoon several tablespoonsfuls of the mixture down the middle of the crepes, fold the two edge over, and arrange in a greased 9x13 baking dish. Sprinkle with parmesan and dot with the remaining butter.

Bake at 350 for 15 min, then remove from the oven and let stand for a few minutes before serving. Makes 12 crepes, likely 6 servings.