STEP 1.1 for the crepes, in a mixing bowl add 1 ½ cup milk, 3 tbsp melted butter, ¼ tsp salt and crack 2 eggs into the bowl. Whisk together until fluffy and well combined.

STEP 2.2 next add 1 cup whole wheat flour, ½ cup oats ground into flour. Whisk the batter well till the flour gets combined into the egg and milk mixture. There should not be any lumps in the batter. Leave the batter to rest for 15 to 20 minutes

STEP 3.3 for the filling, heat a tsp of olive oil in a large pan over medium heat. Add 500 gms chopped red and green amaranth leaves, or spinach or kale as per choice.

STEP 4.4 saute on medium heat, add ¼ tsp salt, ½ tsp roasted cumin powder. Stir to combine well. Cover the pan and allow the leaves to cook till soft and tender. This will take a few minutes.

STEP 5.5 after a few minutes of cooking, the leaves will have wilted and the moisture released will have evaporated. At this stage add 200 gms crumbled ricotta or paneer and stir to combine well. Filling is ready. Keep aside.

STEP 6.6 to make the sauce, add 3 tbsp of olive oil into a preheated saucepan, 200 ml fresh cream, salt to taste and 1 tsp freshly ground pepper. Stir well.

STEP 7.7 once the sauce comes to a boil, turn off the heat.

STEP 8.8 after resting the crepe batter for 30 minutes, the batter will have thickened. The consistency can be adjusted by adding ¼ cup of water or milk. Stir well.

STEP 9.9 in a preheated pan add oil for frying the crepe. To check if the pan is hot enough, sprinkle a few drops of water on it. If they sizzle immediately the pan is ready.

STEP 10.10 pour two ladles of batter in the centre of the pan and lift the pan and tilt and rotate it in a circular motion so that the batter spreads all over the pan and forms a thin circle.

STEP 11.11 cook the crepe for about 30 seconds or till the top surface appears cooked. Flip it over and allow it to cook for 10 more seconds. Once cooked transfer it to a plate.

STEP 12.12 to assemble the crepe, place a few tbsp of the spinach and cheese filling on one side of the crepe about 1 inch from the edge. Gently roll the crepe with the filling to form a tube. Ensure that the seam side is on the bottom so that it does not roll open.

STEP 13.13 repeat this process with a few crepes. Then cut them in halves and arrange on a serving plate. Spoon the creamy pepper sauce over the crepes, garnish with chilli flakes and serve.

Nutrition
value

1635

calories per serving

81 g Fat57 g Protein166 g Carbs21 g FiberOther

Current Totals

81 g Fat
57 g Protein
166 g Carbs
21 g Fiber

MacroNutrients

Carbs
166 g
Protein
57 g
Fiber
21 g

Fats

Fat
81 g

Vitamins & Minerals

Calcium
1062 mg
Iron
25 mg
Vitamin A
13220 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
7 mg
Vitamin B6
1 mg
Vitamin B9
832 mcg
Vitamin B12
0 mcg
Vitamin C
170 mg
Vitamin E
15 mg
Copper
1 mcg
Magnesium
574 mg
Manganese
7 mg
Phosphorus
950 mg
Selenium
65 mcg
Zinc
6 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Spinach & Ricotta Filled Crepes Recipe

ingredients serve

Ingredients For Spinach & Ricotta Filled Crepes Recipe

Directions : Spinach & Ricotta Filled Crepes Recipe

Current Totals

MacroNutrients

Fats

Vitamins & Minerals

More Recipes by Slurrp

You may also like

Company

Legal

Quick Links