These savory crepes are stuffed with a spinach ricotta mixture, then baked in a rich and delicious cheese sauce!
Ingredients
2eggs
1/2cupwater
3/4cupunsweetened almond milk
1cupwhite whole wheat flour
2tbspunsalted butter, melted
110ozpackage frozen spinach
1cuplow fat ricotta cheese
1/4tspgarlic powder
1/4tspsalt
black pepper,to taste
1tbspunsalted butter
1tbspwhite whole wheat flour
3/4cupskim milk
1/4cupshredded Parmesan cheese
1/8tspground nutmeg
Instructions
Place all of the crepe batter ingredients together in a blender and blend on high for 10-12 seconds. Push down the sides if needed, and blend again for 1-2 seconds.
Refrigerate the batter for 1 hour to 24 hours maximum.
When ready to cook, preheat the oven to 350°F and prepare the spinach according to package directions.
In a medium mixing bowl, fold the spinach, ricotta cheese, garlic powder, salt and black pepper together.
To make the crepes: Heat a small (8-inch) nonstick skillet over medium heat. Lightly butter the skillet.
Scoop the batter using a ¼ cup measuring cup. Turn the pan until the batter coats the entire surface.
Allow the batter to set and for the edges to slightly dry up and curl. Gently loosen the edges with the tip of a rubber spatula, then flip the crepe and cook for 10 seconds on the opposite side.
Slide the crepes out onto a work surface like a baking sheet. Fill each crepe evenly with the spinach mixture in the center (about 2 heaping tablespoons each). Fold the two edges inward on themselves.
Line a 9x13-inch baking dish with the folded crepes.
To make the sauce: Heat a small saucepan over medium-low heat and melt the butter. Whisk in the flour and stir for 30 seconds.
Slowly whisk in the milk and stir for 1-2 minutes, until thickened. Stir in the cheese and nutmeg, until the cheese is melted and smooth.
Pour the sauce evenly over the crepes and bake for 10-15 minutes.