Spinach Crepes With Ricotta Cheese
From auntybea 17 years ago
- 45 minutes to make
- Serves 4
These are such beautiful green-flecked crepes with fluffy white cheese in side and the sauce is bright red. Talk about a great dish for a Christmas brunch or light dinner!
Ingredients
- Crepes: shopping list
- 1/2 cup plain flour shopping list
- 2 eggs shopping list
- 2 tsp. oil shopping list
- 1 1/4 cups milk shopping list
- 1 cup frozen chopped spinach shopping list
- ricotta cheese Filling: shopping list
- 2 tbsp. pinenuts shopping list
- 1 cup ricotta cheese shopping list
- 2 tbsp. grated parmesan cheese shopping list
- salt and pepper shopping list
- Tomato-Onion Sauce: shopping list
- 17 oz. can tomatoes shopping list
- 2 tbsp. butter shopping list
- 1 clove garlic shopping list
- 1 onion shopping list
- 1/2 cup water shopping list
How to make it
- Crepes:
- Sift flour, add eggs and oil; gradually stir in milk. Thaw and squeeze liquid out of spinach. Stir into batter. Pour 1/4 cup batter into greased, heated pan. Repeat with remaining batter. Cook slowly until golden underneath, turn, brown other side. Put a tbsp. of filling in centre of each pancake, fold in half, then in half again. Place in greased, shallow, ovenproof dish, cover, bake in moderate oven 15 minutes.
- Ricotta Cheese Filling: Stir pinenuts over low heat until golden, allow to cool. Beat ricotta cheese with parmesan cheese, pinenuts, salt and pepper.
- Tomato-Onion Sauce: Saute crushed garlic and finely chopped onion in butter. Add mashed, undrained tomatoes and water, bring to boil, reduce heat, simmer uncovered 15 minutes. Strain, reheat.
People Who Like This Dish 6
- chuckieb Ottawa, CA
- sandycooks Poestenkill, NY
- skittleys Toronto, CA
- nebulous Carrollton, TX
- crazeecndn Edmonton, CA
- auntybea Vernon, Canada
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