Crepes!

Every once in a while I get on one of these cooking kicks, lately it's been anything with vegetables (I've been vegetarian for almost a year!) This week I made crepes, actually it was Spinach & Ricotta Crepes from the book Crepes: Sweet and Savory Recipes for the Home Cook, and they were delicious. Just as good as left-overs, believe it or not. Here's the recipe, photo not so great because I used my cell. Crepes are so easy to make, I don't know why I don't make them more often. You can make them ahead of time and refrigerate or freeze. It's sort of therapy for me to make a batch of them ahead, as I did again this morning.

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)

2 pounds fresh spinach, about 2 bunches, stemmed and washed

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

2 tablespoons grated Parmesan cheese

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

Ann Kroeker's Food on Fridays