Savory Crepes Florentine
Delight your taste buds with Savory Crepes Florentine, a versatile and elegant dish that merges delicate French crepes with a rich, creamy spinach filling. Perfect for brunch, lunch, or even as a light dinner, these soft, golden crepes are crafted from a simple batter of flour, milk, eggs, and melted butter, ensuring a tender texture every time. The filling is a harmonious blend of sautéed spinach, ricotta, Parmesan, and fragrant garlic, elevated with a hint of nutmeg for a subtle warmth. Easy to prepare in under 40 minutes, these crepes can be folded or rolled for a stunning presentation. Serve them warm with a sprinkle of Parmesan or a drizzle of olive oil for an irresistible touch. Perfect for impressing guests or indulging in a gourmet meal at home, Savory Crepes Florentine is a must-try recipe that is both nutritious and indulgent.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 cups Milk
- 2 pieces Large eggs
- 2 tablespoons Unsalted butter (melted)
- 0.25 teaspoons Salt
- 6 cups Fresh spinach (chopped)
- 1 tablespoon Olive oil
- 1 small piece Onion (finely diced)
- 2 cloves Garlic (minced)
- 1 cup Ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 0.25 teaspoons Nutmeg (optional)
- 0.5 teaspoons Salt (for filling)
- 0.25 teaspoons Black pepper (freshly ground, for filling)
Instructions
In a mixing bowl, whisk together the flour, milk, eggs, melted butter, and salt until smooth. Let the batter rest for 15 minutes at room temperature.
While the batter rests, heat olive oil in a large skillet over medium heat. Add the onion and sauté for 2-3 minutes until translucent.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the chopped spinach and cook, stirring frequently, until wilted, about 3 minutes. Remove from heat and let cool slightly.
In a medium mixing bowl, combine the cooked spinach mixture, ricotta cheese, Parmesan cheese, nutmeg (if using), salt, and black pepper. Mix well and set aside.
Heat a non-stick skillet or crepe pan over medium heat. Lightly coat with butter or cooking spray.
Pour about 1/4 cup of batter onto the pan, tilting it to spread the batter thinly and evenly. Cook for 1-2 minutes until the edges start to curl and the bottom is golden. Flip and cook for another 30 seconds. Repeat with the remaining batter, stacking the crepes on a plate.
To assemble, place a crepe on a work surface and spoon about 3 tablespoons of the spinach filling onto the center. Fold the crepe into a triangle, or roll it up like a wrap.
Repeat with the remaining crepes and filling.
Serve warm, garnished with extra Parmesan cheese or a light drizzle of olive oil, if desired.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 771 mg | 34% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.2 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 502 mg | 39% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1034 mg | 22% | |
*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.
