Spinach Crepes with Ricotta, Tomatoes and Basil
Spinach Crepes with Ricotta, Tomatoes and Basil might be a good recipe to expand your main course recipe box. This recipe serves 4. One serving contains 586 calories, 29g of protein, and 36g of fat. For $1.64 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 3375 people have made this recipe and would make it again. Head to the store and pick up fresh basil, plum tomatoes, coarse salt, and a few other things to make it today. Plenty of people really liked this Mediterranean dish. It is brought to you by Cinnamon Spice and Everything Nice. From preparation to the plate, this recipe takes around 50 minutes. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is spectacular. If you like this recipe, take a look at these similar recipes: Basil-Ricotta Ravioli with Spinach and Blistered Tomatoes, Fettuccine with Ricotta, Tomatoes and Basil, and Ricotta Cheese, Tomatoes And Basil.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
1 cup fresh baby spinach leaves or frozen, thawed
coarse salt
coarse salt and fresh black pepper
3 eggs
1 cup all-purpose flour
1 tablespoon fresh chopped basil
2 cups fresh ricotta cheese
3 cloves, garlic minced
1½cups milk
3 tablespoons melted butter or olive oil (plus extra for greasing the pan)
1/2 cup fresh grated parmesan cheese
3-4 plum tomatoes, diced, seeds removed
Equipment:
food processor
griddle
frying pan
ladle
Cooking instruction summary:
In a food processor pulse together the spinach, milk, eggs, butter and basil just until combined. Add the flour and 1 teaspoon coarse salt, puree until smooth and allow mixture to rest 20 minutes.After 20 minutes heat a crepe pan, flat griddle or 10-inch skillet over medium heat. Mix the batter up again with a spoon then use a 1/2 cup ladle to pour batter into the center of the pan, use the bottom of the ladle to carefully spread the batter out into a thin circle. When crepe is dry around the edges and golden brown on the bottom flip and cook until golden brown. Repeat, greasing the pan each time until all the crepe batter is cooked. Meanwhile, in a separate medium skillet heat the olive oil over medium-low heat. Add tomatoes and garlic, season well with salt and pepper and saute about 5-6 minutes until garlic is fragrant and tomatoes just begin to soften.Stir the ricotta, parmesan and basil together. To assemble the crepes: spread ricotta over half, top with tomatoes and fold over. Butter the pan and over medium-low heat cook the crepes on each side until the middle is warm. Serve immediately.
Step by step:
1. In a food processor pulse together the spinach, milk, eggs, butter and basil just until combined.
2. Add the flour and 1 teaspoon coarse salt, puree until smooth and allow mixture to rest 20 minutes.After 20 minutes heat a crepe pan, flat griddle or 10-inch skillet over medium heat.
3. Mix the batter up again with a spoon then use a 1/2 cup ladle to pour batter into the center of the pan, use the bottom of the ladle to carefully spread the batter out into a thin circle. When crepe is dry around the edges and golden brown on the bottom flip and cook until golden brown. Repeat, greasing the pan each time until all the crepe batter is cooked. Meanwhile, in a separate medium skillet heat the olive oil over medium-low heat.
4. Add tomatoes and garlic, season well with salt and pepper and saute about 5-6 minutes until garlic is fragrant and tomatoes just begin to soften.Stir the ricotta, parmesan and basil together. To assemble the crepes: spread ricotta over half, top with tomatoes and fold over. Butter the pan and over medium-low heat cook the crepes on each side until the middle is warm.
5. Serve immediately.
Nutrition Information:
covered percent of daily need
