Thought the recipes look long winded, Crepes are easy to make, and once you fill them up with fillings of your choice there really is no limit to where your imagination can lead you…
I must warn you that the crepes themselves have eggs.

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SPINACH & CHEESE CREPES Serves 8
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Thought the recipes look long winded, Crepes are easy to make, and once you fill them up wit fillings of your choice there really is no limit to where your imagination can lead you…

INGREDIENTS
3 large eggs
1-1/3 cups whole milk
3/4 cups unbleached, all-purpose flour
3/4 teaspoon salt
5 Tablespoons unsalted butter, melted
For the Spinach & Cheese Filling
1-1/2 lbs. spinach, washed and remove stems
1 tbsp butter
1/2 onion, chopped
1 1/4 cups ricotta cheese
1/2 cup grated Gruyère
salt, freshly ground black pepper, freshly grated nutmeg

PREPARATION:
Combine the eggs, milk, flour and salt in the blender and blend on high speed for 1 minute.

If the batter is lumpy, strain it through a sieve. Cover and allow to rest at room temperature for at least one hour.

Whisk in 3 tablespoons of the melted butter. Skim the foam off the rest of the butter.

Heat an 8″ crêpe pan or skillet over med-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the pan is ready to use. Brush with a little of the melted butter.

Using a 1/4 cup measure, fill it with batter and pour it into the skillet. Immediately pick up the pan and tilt and swirl it so that the batter covers the entire bottom of the pan. Pour excess batter back into the bowl.

Loosen the edges of the crêpe gently with a metal spatula and gently flip it over.

Cook on the other side until lightly golden for about a minute and remove onto a plate. Cover with waxed paper. Repeat with the remaining batter.

Now boil a large pot of water; add the spinach and salt. When the water comes back to a boil, drain the spinach and rinse under cold water. Squeeze to remove as much water as possible and chop it up roughly.

Melt half the butter in a sauté pan and cook the onions until transparent but not brown.

Stir in the spinach, salt, pepper and nutmeg and cook about 5 minutes, until dry.

Remove from heat and stir in the ricotta.

Pre-heat the oven to 350°F.
Butter a baking dish (or 2 dishes) large enough to hold the crêpes in one layer.

Put about 1 tablespoon of filling down the center of each crepe and fold both edges over to close. Arrange them, folded sides down on the baking dish and sprinkle with the grated cheese.

Bake about 15-20 minutes until hot and browned. Serve immediately from the dish.
Tip : To make ahead, complete all the steps till placing the filled crepes in the baking dish, but don’t sprinkle the grated Gruyère over it. Cover and store in the refrigerator up to 3 days or seal and freeze. Either way bring to room temperature before baking.

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