Gluten Free Spinach and Ricotta Crepes Recipe

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5 from 1 vote

Gluten Free Spinach and Ricotta Crepes Recipe

Course: Main Course

Cuisine: French

Servings: Servings

Calories: 333kcal

Author: Gluten Free & More

Ingredients

5 large organic , cage free eggs
7 tablespoons water – use divided
2 tablespoons chopped fresh flat leaf parsley
Kosher or fine sea salt and pepper
Gluten free , non-stick cooking spray
2 tablespoon olive oil – use divided
4 cloves garlic , minced – use divided
6 ounces baby spinach leaves
2 cups ricotta cheese (part skim or full fat) at room temperature
¼ teaspoon freshly grated nutmeg
½ cup grated parmesan cheese – use divided
1 pint cherry or grape tomatoes , halved
½ cup fresh basil , chopped

US Customary - Metric

Instructions

With a fork, beat the eggs with 5 tablespoons water and a pinch of salt until the whites and yolks of the eggs are fully incorporated. Stir in the chopped parsley.
Heat a 6 inch non-stick crepe pan or small skillet over medium heat until a drop of water sizzles immediately. Spray the pan with some cooking spray and wipe put the excess with a paper towel. Immediately ladle into the pan about 2 tablespoons (or enough to create a thin coating on the pan) of egg mixture. Tilt pan back and forth to evenly distribute the egg mixture. Cook about 2 minutes or until the edges come away from the pan slightly and the bottom is browned. Carefully flip over (I find a large silicon spatula the best tool for this job) and cook about one more minute then slide crepe out of pan onto a plate. Continue until you have 12 crepes.
Heat 1 tablespoon of olive oil in a large skillet over medium high heat, add 2 minced garlic cloves and cook for about 10 seconds. Add the spinach, 1 teaspoon of salt, ½ teaspoon of pepper and cook, stirring, until the spinach is wilted, about 2 minutes. Let cool then place the spinach in a paper towel and squeeze out all the water. Place the spinach in a mixing bowl, add the ricotta cheese and ¼ cup of grated parmesan cheese and nutmeg and mix well.
Spray a 9 inch by 12 inch baking dish with some cooking spray. Preheat the oven to 350 degrees.
Place about 2 heaping tablespoons of the ricotta mixture on each crepe, roll into a log and place seam side down in the prepared baking dish. Repeat until all crepes have been filled and rolled. Sprinkle with the remaining parmesan cheese. Bake for 15 minutes or until the filling is warm.
While the crepes are heating, wipe out the skillet you sautéed the spinach in and heat the remaining tablespoon of oil over medium high heat. Add the remaining minced garlic cloves, sauté for 10 seconds then add the tomatoes, ½ teaspoon of salt and ¼ teaspoon of pepper and 2 tablespoons of water. Cook the mixture, stirring occasionally, until the tomatoes have softened, about 8 minutes. Take the skillet off the heat and stir in the basil.
Top the crepes with the tomatoes and serve.
You can make this recipe up to a day ahead; sprinkle the prepared crepes with the parmesan cheese, top with the cooked tomatoes, cover with foil and refrigerate. Take out of the fridge for about 10 minutes while you preheat the oven, and place the dish (with the foil on) in the oven to heat for about 15 minutes.

Nutrition