Chive Crepes with Spinach and Ricotta

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Quick Facts:

Makes 10


1 cup unbleached all-purpose flour, plus extra if needed
2 large eggs
1½ cups milk
¼ cup chopped chives
4 tablespoons butter, melted, plus extra for greasing the pan
¼ teaspoon salt
2 pounds spinach
2½ cups Ricotta
1 egg
½ teaspoon salt
2 tablespoons chopped herbs
¼ pound coarsely grated smoked Mozzarella
¼ pound coarsely grated fresh Mozzarella
¼ pound coarsely grated sharp Cheddar
¼ cup freshly grated Parmigiano Reggiano


1. Combine the flour, eggs, milk and butter in a blender. Strain batter through strainer and whisk in chives. Set aside for 30 minutes or longer the refrigerator.
2. Heat a 6-inch nonstick pan or crepe pan over a medium-high flame and grease it lightly with butter. Pour in 3 tablespoons of the batter; tilt the pan quickly to spread it all the way to the sides. Cook until golden and set on the bottom, about 2 minutes; flip and cook until the other side is also golden and set, about 1 minute. Continue with the remaining batter; you should have 20 crepes.
3. Preheat the oven to 400°.
4. Sauté the spinach and sauté until limp. Combine the ricotta, egg, salt and herbs until well blended. Stir in the spinach. Combine the additional cheeses in a bowl. Lay the crepes out on a flat surface. Top each with spinach and ricotta mixture. Roll into bundles. Arrange, seam side down, in a greased 12-inch roasting pan. Sprinkle with the cheeses.
5. Bake in the preheated oven for 20 minutes, and serve hot.

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