Craving something light yet satisfying? These Savory Herb Crepes with Ricotta & Spinach are the perfect blend of delicate crepes and rich, cheesy filling. They’re ideal for brunch or a light dinner, making the most of fresh herbs and spinach.
The heart of this recipe is the all-purpose flour, which forms the base of our crepe batter. It's a pantry staple that gives structure to the crepes. Eggs add richness and help bind the batter together, while whole milk and a bit of water make the batter the perfect consistency for thin, delicate crepes. Melted butter not only adds flavor but also ensures a smooth texture. A pinch of salt enhances all the flavors.
Fresh herbs like chives and parsley bring a burst of freshness and a hint of color to the crepes. For the filling, olive oil is used to sauté the spinach, making it tender and flavorful. The creamy heart of the filling comes from ricotta cheese, complemented by the savory depth of Parmesan cheese. Salt and pepper finish the filling with just the right balance of seasoning.
These crepes are delightful served with a simple green salad dressed in lemon vinaigrette. For a heartier meal, pair them with roasted potatoes or a side of grilled vegetables. A crisp white wine, like a Sauvignon Blanc, complements the creamy filling beautifully.
Start by whisking together the flour, eggs, milk, water, melted butter, and salt in a large bowl. You’ll want a smooth, lump-free batter, so take your time whisking it thoroughly. Once the batter is smooth, stir in the chopped chives and parsley. This will add a fresh, herby flavor to your crepes.
Heat a non-stick skillet over medium heat and brush it lightly with oil. Pour about 1/4 cup of batter into the skillet and swirl the pan to spread the batter evenly. Cook for 1-2 minutes until the edges start to lift and the bottom is a light golden brown. Flip the crepe and cook for another minute. Repeat with the remaining batter, stacking the crepes as you go.
Now, in another skillet, heat the olive oil over medium heat. Add the fresh spinach and sauté until wilted. This should only take a couple of minutes. In a bowl, combine the ricotta cheese, sautéed spinach, grated Parmesan, and a pinch of salt and pepper. Mix everything together until well combined.
To assemble, place a generous spoonful of the ricotta mixture in the center of each crepe. Fold the crepe over the filling, and serve them warm, garnished with additional herbs if you like.
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