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.
Savory spinach crepes filled with fresh ricotta, parmesan, basil and garlic-laced plum tomatoes.
- In a food processor pulse together the spinach, milk, eggs, butter and basil just until combined. Add the flour and 1 teaspoon coarse salt, puree until smooth and allow mixture to rest 20 minutes.
- After 20 minutes heat a crepe pan, flat griddle or 10-inch skillet over medium heat. Mix the batter up again with a spoon then use a 1/2 cup ladle to pour batter into the center of the pan, use the bottom of the ladle to carefully spread the batter out into a thin circle. When crepe is dry around the edges and golden brown on the bottom flip and cook until golden brown. Repeat, greasing the pan each time until all the crepe batter is cooked.
- Meanwhile, in a separate medium skillet heat the olive oil over medium-low heat. Add tomatoes and garlic, season well with salt and pepper and saute about 5-6 minutes until garlic is fragrant and tomatoes just begin to soften.
- Stir the ricotta, parmesan and basil together.
- To assemble the crepes: spread ricotta over half, top with tomatoes and fold over. Butter the pan and over medium-low heat cook the crepes on each side until the middle is warm. Serve immediately.
Adapted from Deborah Madison's Vegetarian Suppers