Spinach Crepes with Ricotta Filling
6
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Light green pancakes filled with creamy ricotta and crunchy vegetables—perfect for a spring meal.
Ingredients
All-purpose flour
100 gm
Egg whites
1 serving(s), large, lightly beaten
Fat-free skim milk
1¼ cup(s)
Fresh spinach
100 gm, frozen, chopped spinach, defrosted
Garlic
2 clove(s), large, peeled and crushed
Fat-free ricotta cheese
250 gm
Celery
1 stalk(s), medium, finely chopped
Bell pepper
1 cup(s), red, diced
Cherry tomatoes
6 medium, quartered
Dijon mustard
2 tbsp(s)
Vegetable oil
2 tbsp(s)
Canned tomato puree
2 tbsp(s), no-salt variety
Shredded carrots
1 cup(s)
Instructions
1
Place the flour in a large mixing bowl, make a well in the centre, add the egg white and stir using a wooden spoon, gradually drawing in the flour. Adding a little milk at a time, beat to form a smooth batter. Stir in the spinach and garlic.
2
Beat the ricotta cheese until smooth and stir in the celery, red pepper, tomatoes, mustard, tomato puree and plenty of freshly ground black pepper and salt.
3
Heat a 20cm frying pan, add a little of the oil and when hot, add 2 tbsp of batter. Swirl around the pan until covered. Cook for 2-3 minutes turning once. Slide onto a plate and keep warm. Repeat with the rest of the batter adding the remaining oil when necessary to make 8 pancakes.
4
Spread the tomato puree over the pancakes, spoon the ricotta mixture into the middle and roll up. Serve 2 per person with a crisp green salad.
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