Pancakes Crepes Filled with Spinach Filling Only
Delight your taste buds with these savory Pancakes Crepes Filled with Spinach Filling—a perfect blend of light, golden crepes and a creamy, garlicky spinach ricotta mixture. This elegant dish combines tender crepes made from scratch with a luscious filling featuring fresh sautéed spinach, ricotta, Parmesan, and a hint of nutmeg for a touch of warmth. Ideal for brunch, lunch, or a light dinner, these crepes are as versatile as they are flavorful. With just 20 minutes of prep and a handful of pantry staples, you can create a dish that looks gourmet but is surprisingly simple to make. Serve warm, topped with a sprinkle of Parmesan or a drizzle of olive oil, and enjoy a sophisticated yet comforting meal. Perfect for vegetarians or anyone seeking a unique spin on classic crepes!
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 350 milliliters Whole milk
- 2 Eggs
- 2 tablespoons Unsalted butter, melted
- 0.5 teaspoons Salt
- 500 grams Fresh spinach, chopped
- 200 grams Ricotta cheese
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 50 grams Parmesan cheese, grated
- 0.25 teaspoons Nutmeg, ground
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Salt
Instructions
In a mixing bowl, whisk together the flour and salt.
In another bowl, beat the eggs and milk until combined. Gradually add the wet ingredients to the flour mixture, whisking until smooth.
Stir in the melted butter to the crepe batter. Let the batter rest for 15 minutes.
While the batter rests, prepare the spinach filling. Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let it cool slightly.
In a bowl, mix the ricotta cheese, grated Parmesan, nutmeg, black pepper, and salt. Stir in the cooked spinach until evenly combined.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with butter or oil.
Pour a small ladleful of batter into the pan, swirling to coat the bottom in a thin, even layer.
Cook the crepe for 1-2 minutes, until the edges lift easily and the bottom is golden. Flip and cook the other side for 30 seconds. Repeat with the remaining batter.
Lay each crepe on a flat surface and spoon 2-3 tablespoons of the spinach filling onto one side.
Roll the crepe gently or fold it into quarters. Repeat with the remaining crepes and filling.
Serve warm, optionally garnished with extra Parmesan cheese or a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 4096 mg | 178% | |
| Total Carbohydrate | 165.0 g | 60% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 20.5 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 2412 mg | 186% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3865 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
