Spinach Ricotta filled Crepes with Pepper Cream Sauce
Spinach and Ricotta Filled Crepes is a super simple and quick dinner recipe that can be made in just under an hour. The crepes are made healthy as they are made from whole wheat flour and oat flour and when filled with Spinach and ricotta makes it nutritious and filling too. I often use either tofu or even paneer in place of ricotta cheese making it just as tasty and delicious. I like to top my crepes with a very basic and quick cream sauce, but you can also optionally top it with some marinara sauce as well.
If you like crepes, then you must try some of our classic favorites
Ingredients for Crepe
- 2 Whole Eggs
- 1 cup Whole Wheat Flour
- 1/2 cup Oats Flour
- 1-1/2 cups Milk
- 3 tablespoons Butter (Salted) , melted
- 1/4 teaspoon Salt Ingredients for filling
- 500 grams Spinach Leaves (Palak) , finely chopped
- 200 grams Ricotta Cheese , crumbled
- 1 teaspoon Cumin powder (Jeera)
- Salt , to taste
- Extra Virgin Olive Oil , for cooking Ingredients for sauce
- 200 ml Fresh cream
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Whole Black Peppercorns , coarsely pounded
How to make Spinach Ricotta filled Crepes with Pepper Cream Sauce
To begin making the Spinach Ricotta filled Crepes with Pepper Cream Sauce, first prep all the ingredients and keep them aside.
In a medium mixing bowl, whisk together the eggs, flour, milk, melted butter and salt until smooth and well combined.Cover and allow the batter to rest for at least half an hour.
While the crêpe batter is resting, we can proceed to make the sauce and the filling.Heat the olive oil in a large pan over medium heat.
Add in the chopped spinach and sauté on medium heat until the spinach is soft and cooked.Once cooked add in the ricotta cheese, salt and cumin powder.
Stir to combine well, turn off the heat and keep the filling aside.
In a heavy sauce pan, add in the cream, the olive oil, freshly pounded black pepper and salt. Stir all the ingredients together and bring the sauce to a boil.
The quick and easy cream sauce is ready.Place 1 teaspoon of vegetable oil in an 8-inch nonstick pan and rub it over the bottom and sides with a paper towel.
Heat the pan over medium heat and add a ladleful of the batter to the centre of the pan.Quickly lift the pan from the heat, tilting and rotating until the batter coats it completely in a thin circle.
As soon as the crêpe appears be cooked from the top in about 30 seconds, flip it over and cook for about 10 more seconds.
Once the crepe is cooked transfer to a plate and repeat the same process with the remaining batter. Stack the cooked crêpes on a plate.
Place one crêpe on a flat surface and spread a couple of large tablespoons of the spinach ricotta filling on one side, about 1 inch in from the edges.
Gently roll the crepe to form a tube, making sure the filling is evenly distributed. Place seam side down in the serving dish. Repeat the same process with the remaining crêpes.
Spoon creamy pepper sauce over the top and sprinkle with parmesan cheese.
Serve the Spinach Ricotta Crepes hot along with a glass of good wine for dinner.