Green Onion Parmesan Crepes with Ricotta, Spinach,
Category
Entrees - Maindishes
Sub
Category
None
Servings
4
Ingredients
Crepe Batter 1 cup cold water
1 cup milk
4 eggs
1 tsp salt
2 cups sifted all-purpose flour
4 tbsp melted butter
1/4 cup chopped green onion
2 tbsp grated parmesan cheese
Filling 2 tbsp butter
2 cups sliced mushroom
1 tbsp olive oil
2 cups packed spinach
1/4 tsp garlic powder
1/4 cup chopped cooked bacon
3/4 cup ricotta cheese
salt & pepper to taste
Instructions
Combine water, milk, eggs & salt in blender or
bowl if using a handle blender.
Add flour, butter, green onion, and parmesan,
blend at high speed for about 1 minute until
ingredients are combined.
Mixture will be quite thin, just thick enough to
coat a spoon.
Refrigerate for at least one hour, or overnight.
To cook crepes, get a pan on medium heat.
Spread a thin film of butter on pan.
Pour a ¼ cup of crepe batter into your pan, slowly
rotating the pan with your wrist to spread the
batter in a circle.
Cook for about 1-2 minutes until crepe begins to
brown.
Flip and cook for another minute or until browned.
Place filling in middle of crepe and roll
together, or if folding the crepe, place filling
in one quarter of the crepe, fold in half once,
and then fold in half once more (resulting in a
triangle
Filling
--------
Add butter to a pan on medium heat.
Once butter has melted, add mushrooms. Saute until
mushrooms are tender, about 5-10 minutes, before
adding spinach, add one tablespoon of olive oil.
Add spinach to pan, cover with lid for about 1
minute.
Once spinach begins to wilt, add bacon, garlic
powder, and salt & pepper to taste.
Stir to mix seasoning in, remove mixture to a bowl
once spinach is cooked, add ricotta and mix
ingredients together.
Originally Submitted
8/31/2020
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