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Whole Wheat Crepes With Spinach Ricotta Filling

Natural.Foodie's picture
Ingredients
For crepes
  Eggs 2
  Egg whites 2
  Sunflower oil 1 Tablespoon
  Skim milk 1 Cup (16 tbs)
  Whole wheat pastry flour 2⁄3 Cup (10.67 tbs)
For filling
  Ricotta cheese 2 Cup (32 tbs)
  Egg 1 , beaten
  Spinach 10 Ounce, cooked and chopped
  Parmesan cheese 1⁄4 Cup (4 tbs), grated
  Parsley 2 Tablespoon, chopped
  Scallions 1⁄4 Cup (4 tbs), chopped
  Nutmeg 1⁄4 Teaspoon, freshly grated
Directions

GETTING READY
1) Preheat the oven to 300°F and lightly grease a shallow baking dish.
2) In a blender, add in all the ingredients for the crepes batter. Blend the eggs, egg whites, oil, milk and flour on medium to form a smooth batter.
3) Transfer the batter into a bowl, cover and chill for 2 hours.

MAKING
4) Stir the crepe batter well, heat up a 6-inch skillet, oil well and pour in 2-3 tablespoons of the batter onto the pan. Gently move the skillet around so that the batter is distributed in a thin even layer.
5) Cook the crepe for a minute on only side and remove onto a paper towel. Prepare more crepes and set aside.
6) To make the filling for the crepes, in a bowl beat together the egg and ricotta cheese till soft. Add in spinach, parmesan cheese, parsley, scallions and nutmeg and mix together well.
7) On a board, place the crepe with its cooked side facing up, and spoon 1/4 of the mixture into the centre of the crepe.
8) Roll up the crepe, and place on the baking dish with its seam end facing down. Repeat the same with the other crepes and bake for 15 minutes.

SERVING
9) Serve the Whole Wheat Crepes with Spinach Ricotta Filling as a main dish, accompanied by tomato sauce.
9)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Pancake
Restriction: 
Vegetarian
Interest: 
Healthy
Preparation Time: 
120 Minutes
Cook Time: 
25 Minutes
Ready In: 
145 Minutes
Servings: 
4

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