Dear Lykkers!
Who is in the mood for a culinary adventure that's both fast and delicious?
Today let's visit the flavors of Italy, with a very easy and delicious lunch option: the crepe, filled with spinach and ricotta!
Ingredients
For the crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 and 1/2 cups milk
- 1 tablespoon melted butter
- A pinch of salt
For the filling:
- 2 cups of washed and chopped fresh spinach
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- Salt and pepper to taste
- A pinch of nutmeg (optional)
Preparation Time
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Step-by-Step Recipe
1. Prepare the Crepe Batter:
In a bowl, mix the flour and salt. Make a well in the center, add the eggs, and gradually whisk in the milk, ensuring there aren't any lumps. Stir in the melted butter. Set the batter for about 10 minutes.
2. Cook the Crepes:
Heat a non-stick skillet over medium heat and grease it with butter, don't exaggerate. Pour some batter into the skillet and tilt it to spread evenly. Cook for 1-2 minutes until the edges lift, then flip and cook for another 1-2 minutes. Repeat with the remaining batter.
3. Prepare the Filling:
In a pan, sauté the minced garlic until fragrant. Add the chopped spinach and cook until wilted. In a bowl, combine the cooked spinach, ricotta cheese, Parmesan cheese, salt, pepper, and nutmeg (if using).
4. Assemble the Crepes:
Spoon a generous amount of the spinach and ricotta mixture onto each crepe. Fold the crepe over the filling and serve immediately.
Make it your Own
Feel free to get creative with your crepes! You can try the following ideas:
- Add a touch of zest: Mix in some lemon zest with the ricotta for a fresh, tangy flavor.
- Go Mediterranean: Incorporate some sun-dried tomatoes and black olives into the filling for a Mediterranean twist.
- Make it hearty: Add cooked, crumbled meat and mushrooms to the spinach and ricotta mixture for a more substantial meal.
- Traditional Cousin: After filling the crepes with the spinach and ricotta mixture, roll them up, place them in a baking dish, and cover with a generous amount of béchamel sauce and a sprinkle of grated Parmesan cheese. Bake in a preheated oven at 375°F (190°C) for 20 minutes until golden and bubbly.
Traditional Italian pancakes with spinach and ricotta are a quick, tasty, versatile, and low-calorie option for lunch that doesn't compromise on flavor. With this easy-to-follow recipe, you can bring a touch of Italy to your kitchen and enjoy a delightful meal in under 40 minutes.
Enjoy your meal!
