home renovations & recipes
We're no chip and joanna gaines, but we try our hand at diy home reno & cooking
Mid-July and our garden is producing lettuce, radish, and various other greens out the wazoo. Hubby and I are getting tired of salad, so I've been looking to find some recipes to jazz up our lettuce and various greens. With a bucketful of spinach and swiss chard fresh out of the garden, I decided to try ricotta and spinach stuffed crepes. What's not to like?
Not picture perfect, but these turned out amazing. I happened upon a video in Spanish on my Pinterest that mentioned spinach and ricotta crepes, so I thought I'd come up with some ingredients to make it. I didn't have milk for the crepes, so I used heavy cream instead, cutting it with a bit of water.
Here is the crepe recipe I used:
-A cup of flour
-A cup of heavy cream with about 1/4 cup water
-Pinch of salt
-Pinch of sugar
-Half a stick of melted butter
The batter was, of course, pretty thick, but still liquid enough to make crepes. I actually ended up making this same recipe with milk (1.25 cups), and I preferred the thicker crepes as they held together better with the ricotta inside. They still tasted crepe-like but held their structure beautifully compared to the milk version.
Here is what I used for the filling:
-One clove of garlic, minced
-Half an onion, chopped
-About two cups of spinach and swiss chard, torn into smaller pieces
-Tablespoon of olive oil
-A cup and a half of ricotta cheese
After frying up the garlic and onion with the oil in a pan (use a non-stick pan the size you want your crepes to be) until fragrant, I added the spinach and swiss chard, which quickly cooked down. I cooked at medium heat for about 3-4 minutes for the garlic and onion and an additional 3 minutes for the greens.
While the pan cooled down off the heat, I mixed in a separate bowl the egg and ricotta together. Once the pan cooled, I folded the mixtures together.
Adding three heaping tablespoons of filling per crepe, I then rolled them and placed them into a pan to place in the oven at 350 degrees.
On top, I added about a cup of shredded cheddar cheese and a drizzle of tomato sauce (I used marinara). This added some nice flavor and reminded me of lasagna a bit. I cooked the crepes in the oven just to heat the filling through again and melt the cheese, about 10 minutes. Yum!
Hubby and I ate this for dinner and had one serving left for leftovers the following day. I made the recipe again when a friend was over and we ate it all for lunch-- so, I'd say it is three servings total, but it really depends on how much you eat!