Spinach And Ricotta Potato Crepes Recipe

Name: Spinach And Ricotta Potato Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None Potato Crepes; 3/4 cup all-purpose flour; 1/4 tsp baking soda; 7 oz potatoes, peeled, cooked, mashed; 2 None large eggs, lightly beaten; 3/4 cup buttermilk; None None Filling; 2 tbsp butter; 1 None small onion, finely chopped; 10.5 oz ricotta cheese; 7 oz baby spinach, blanched, drained, chopped; 1/2 cup sour cream; 3 None large hard-boiled eggs, peeled, chopped; None Pinch cayenne pepper; 8 slices Swiss cheese; 1/4 cup cream

Servings: persons

None None Potato Crepes
3/4 cup all-purpose flour
1/4 tsp baking soda
7 oz potatoes, peeled, cooked, mashed
2 None large eggs, lightly beaten
3/4 cup buttermilk
None None Filling
2 tbsp butter
1 None small onion, finely chopped
10.5 oz ricotta cheese
7 oz baby spinach, blanched, drained, chopped
1/2 cup sour cream
3 None large hard-boiled eggs, peeled, chopped
None Pinch cayenne pepper
8 slices Swiss cheese
1/4 cup cream

1
Preheat oven to 400u00b0F. Lightly grease an 8 x 12 inch baking dish.
2
To make crepes, sift flour and baking soda together. Mix in potato and eggs. Gradually whisk in buttermilk until smooth. Cover and chill 10 minutes.
3
Meanwhile, make the filling: Melt butter in a frying pan on medium. Saute onion 3-4 minutes, until tender. Transfer to bowl with ricotta, spinach, sour cream, eggs and cayenne. Mix well. Season to taste.
4
Heat an oiled 7 inch frying pan on medium. Pour in 1/3 cup crepe mixture, swirling to coat pan. Cook 2 minutes each side, until lightly golden. Remove from pan. Repeat with remaining mixture.
5
Spoon ricotta filling evenly down center of each crepe. Roll up to enclose and arrange side by side in baking dish. Top with cheese slices and pour over cream. Bake 15-20 minutes, until melted and golden.

1156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: None None Potato Crepes, 3/4 cup all-purpose flour, 1/4 tsp baking soda, 7 oz potatoes, peeled, cooked, mashed, and more.

Yes, Spinach And Ricotta Potato Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach And Ricotta Potato Crepes

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