Spinach Crepes with Ricotta, Tomatoes and Basil
- 1 cup fresh baby spinach leaves or frozen, thawed
- coarse salt
- 1 + ½ cups milk
- 3 eggs
- 3 tablespoons melted butter or olive oil (plus extra for greasing the pan)
- 1 tablespoon chopped fresh basil
- 1 cup all-purpose flour
- 1 tablespoon olive oil
- 3-4 plum tomatoes, diced, seeds removed
- 3 cloves, garlic minced
- coarse salt and fresh black pepper
- 2 cups fresh ricotta cheese
- 1/2 cup fresh grated parmesan cheese
- 1 tablespoon fresh chopped basil
- This recipe is vegetarian
- Produce
- Baby spinach, fresh leaves or frozen (1 cup)
- Basil, fresh (2 tablespoon)
- Plum tomatoes (3)
- Cooking & Baking
- All-purpose flour (1 cup)
- Butter or olive oil (3 tablespoons)
- Cloves (3)
- Olive oil (1 tablespoon)
- Salt, coarse (1)
- Salt and fresh black pepper, coarse (1)
- Dairy
- Milk (1 1/2 cups)
- Parmesan cheese, fresh grated (1/2 cup)
- Ricotta cheese, fresh (2 cups)
- Refrigerated
- Eggs (3)
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Recipe Stats
Published September 10, 2012 (5 months ago).
69 people saved this recipe.
