Crepes with Ricotta
This is simple comfort food for a weekday dinner or an easy and filling main course for a dinner party. You can make the crepes in advance and refrigerate. Feel free to play around with the filling. Ricotta and spinach is a classic Italian filling but you could add sautéed veggies, mushrooms, chicken etc. If you can’t get ricotta, use soft homemade or store-bought cottage cheese (paneer). This is the same filling for a hearty cannelloni or a layer in a vegetarian lasagna. Omit the salt in the crepes, serve with a sauce and fruits and you have a dessert recipe ready.
Makes 8 crespelle:
¾ cup all purpose flour
½ tsp salt
¾ cup milk
1 tbsp melted butter
Putting it together:
1. Whisk the flour and salt in a bowl. In another bowl, whisk the eggs with the milk.
2. Whisk the egg mixture into the flour mixture until smooth
3. Whisk in the melted butter.
4. Cover and refrigerate for at least an hour or up to 3 hours.
5. Heat a non stick pan of approx. 10” and brush with olive oil
6. Pour about ¼ cup of batter and rotate the pan to even out the batter till the edges.
7. Cook until golden brown below, then flip and cook till brown in patches on the other side.
Transfer onto a plate.
8. Repeat the process for the remaining batter. Brush the pan with oil only when required.
Ricotta and Spinach Filling
1 bunch fresh spinach, washed and finely chopped
½ onion finely chopped
2 cloves garlic, finely chopped
1 ½ cups ricotta cheese (or soft cottage cheese)
1 tbsp chopped parsley
1/4 cup grated Parmigiana (Parmesan) or any other hard cheese
Sea salt and freshly ground pepper
Chia seeds (optional)
1. In a pan, heat some olive oil and cook the onions and garlic. Add the chopped spinach with a couple of table spoons of water. Season. Cover, stir and cook till wilted.
2. Combine the cooked spinach with the ricotta, parmigiana and parsley. Season to taste. You can adjust the ratio of ricotta to spinach as per your liking.
3. Keep aside or refrigerate if using later.