Savory spinach crepes filled with fresh ricotta, parmesan, basil and garlic-laced plum tomatoes. All that is good, right and particularly delicious in the world right now.
I could wax poetically about how happy I am summer is coming to an end but I’d be lying if I said I wouldn’t miss its bountiful produce.
For me summer is about bringing simple flavors together using the best quality ingredients I can lay my hands on.
Organic baby spinach. Backyard basil. Fresh, locally made ricotta cheese. Organic garlic. Home-grown San Marzano tomatoes. Local, farm fresh eggs. Combined they transform into something extra special and memorable.
Crepes are thin, delicate eggy pancakes. These spinach crepes are thicker and sturdier than traditional crepes making them easier to handle and fill. Plus they’re as easy to make as hitting the pulse button on your food processor.
Just like pancakes the first few probably won’t be the best so don’t despair. They make great taste testers. Sustenance for the cook.