CREPES WITH RICOTTA HAM AND SPINACH FILLING
From choclytcandy 14 years agoIngredients
- savory crepes shopping list
- 2 large eggs shopping list
- 1 cup whole milk shopping list
- 6 tablespoons water shopping list
- 1 cup bleached all-purpose flour shopping list
- 1/2 teaspoon table salt shopping list
- 3 tablespoons unsalted butter melted, plus extra for brushing pan shopping list
- Filling shopping list
- 2 tablespoons olive oil shopping list
- 1 small onion , chopped coarse shopping list
- 2 small cloves garlic , minced shopping list
- 1 package frozen chopped spinach (10 ounces), thawed and squeezed dry shopping list
- 10 ounces whole-milk ricotta (1 1/4 cups) shopping list
- 6 ounces Gruyère cheese , grated (3 cups) shopping list
- Pinch ground nutmeg shopping list
- 16 slices deli-style baked ham (preferably in 6- to 7-inch rounds) shopping list
How to make it
- Note:
- If you have the time, make these crepes with one bunch of fresh spinach (about 1 pound), stemmed, steamed 3 to 4 minutes to wilt it, then refreshed, squeezed dry, and chopped. As a variation, substitute smoked turkey for the ham, blue cheese for the Gruyère, and add 1/3 cup chopped walnuts.
- 1. For the Crepes: Mix all ingredients (except extra melted butter) in food processor or blender (or by hand as noted above) until smooth batter is formed, 3 to 4 seconds. Transfer batter to covered container; refrigerate at least 2 hours or, if desired, up to 2 days.
- 2. Gently stir batter if ingredients have separated. Heat 6- to 7-inch crepe pan or heavy skillet over medium-high heat. Brush pan bottom and sides very lightly with butter, which should sizzle when it hits pan. When butter stops sizzling, pour 2 1/2 tablespoons (use 1/4-cup measure just over half full) batter into pan, following illustrations below. Cook until mottled brown on bottom, loosening crepe from pan side with table knife or metal icing spatula to check doneness, 30 seconds to 1 minute. Flip loosened crepe quickly with fingertips or spatula; cook until spotty brown on other side, about 30 seconds longer.
- 3. Place cooked crepe on plate and repeat cooking process with remaining batter, brushing pan as necessary, every two to three crepes. For 9- to 10-inch skillet, follow same cooking process using full 1/4 cup of batter for each crepe. (Crepes can be double-wrapped in plastic and refrigerated up to 3 days or frozen up to 2 months.)
- 4. For the Filling: Heat oil in medium skillet over medium-high heat. Add onion and garlic; sauté until softened, 2 to 3 minutes. Transfer mixture to medium bowl; add spinach, ricotta, 2 cups Gruyère, and nutmeg as well as salt and pepper to taste; set aside.
- 5.To Assemble: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Grease two 13-by-9-inch baking pans. Working one at a time, place one ham slice on a crepe; spoon 3 tablespoons filling over ham, then fold as desired. Place in prepared baking pan; top with remaining cheese; cover with foil. Bake until heated through, about 15 minutes. Serve immediately.
People Who Like This Dish 3
- chuckieb Ottawa, CA
- autumneclark Nowhere, Us
- boosan21 Pleasant Valley, CT
- choclytcandy Dallas, Dallas
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments