Friday, June 18, 2010
Here's the recipe, I can post the basic crepe recipe, but I think any crepe recipe will be fine (I found that there are very many different versions).
Spinach & Ricotta Crepes
8 crepes, 6- or 7-inch (not sweet)
1 1/4 cups ricotta cheese, 10 ounces
1 egg, beaten
1/2 cup shredded Jarlsberg cheese or crumbled feta or aged goat cheese, 2 ounces
1/4 teaspoon freshly grated nutmeg
salt and freshly ground pepper
1 tablespoon olive oil or melted butter
Prepare the crepes. Preheat the oven to 350F. Cook the spinach in a covered pan over medium heat for 1 minute, or until slightly limp. Drain the spinach and press out the excess water with the back of a large spoon, then chop finely. In a medium bowl, mix together the ricotta, egg, Jarlsberg, feta, or goat cheese, nutmeg, spinach, and salt and pepper to taste.
Spoon 1/2 cup of filling in a ribbon down the center of each crepe and roll up. Arrange in a greased 9x13 inch baking pan. Brush the tops with the olive oil or butter and sprinkle with the Parmesan cheese. Bake in the oven for 10 to 15 minutes, or until heated through. Serve at once. Makes 8 crepes; serves 4.
Lou Seibert Pappas, Crepes: Sweet and Savory Recipes for the Home Cook