### Decadent Brunch Delight: Spinach and Ricotta-Stuffed Crepes with a Balsamic Glaze
Hello, lovely readers! Al here, bringing you another delectable dish to elevate your home cooking adventures. Today, I’m sharing a delightful recipe that holds a special place in my heart: Spinach and Ricotta-Stuffed Crepes with a Balsamic Glaze. This charming dish is perfect for a relaxed weekend brunch or a fancy breakfast-in-bed surprise. It’s the kind of meal that feels like a little luxury, something you’d find in a quaint café tucked away in a picturesque European corner.
I remember the first time I made crepes at home. My wife and I had just returned from a wonderful trip to Paris, where we indulged in their delicate and versatile crepes. Inspired, I decided to recreate that magic in my own kitchen. Now, whenever I make these crepes, it brings back those memories of wandering through Parisian streets with the aroma of freshly cooked crepes wafting through the air.
The star of this recipe is the creamy, savoury filling made from fresh spinach and ricotta cheese. It’s seasoned with just enough garlic and nutmeg to make your taste buds dance, and the touch of Parmesan adds a lovely depth of flavour. But what truly sets this dish apart is the balsamic glaze drizzle, adding a sweet and tangy note that perfectly complements the savoury crepes.
Let’s dive into the process of creating these delightful stuffed crepes.
#### Ingredients:
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup milk
– 1/2 cup water
– 1/4 tsp salt
– 2 tbsp butter, melted
– 1 tbsp olive oil
– 200g fresh spinach
– 250g ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 clove garlic, minced
– 1/4 tsp ground nutmeg
– Salt and pepper to taste
– 1/2 cup balsamic vinegar
– 2 tbsp honey
– Fresh basil leaves for garnish (optional)
#### Method:
**1. Make the Crepe Batter:**
– In a large mixing bowl, whisk together 1 cup of all-purpose flour and 1/4 tsp of salt.
– In a separate bowl, beat 2 large eggs and gradually add in 1 cup of milk and 1/2 cup of water.
– Pour the wet ingredients into the dry ingredients and mix until smooth.
– Add 2 tbsp of melted butter and whisk until well combined.
– Cover the bowl and refrigerate the batter for at least 30 minutes.
**2. Prepare the Spinach Filling:**
– Heat 1 tbsp olive oil in a large pan over medium heat.
– Add 200g fresh spinach and cook until wilted, about 3-4 minutes.
– Remove from heat and allow to cool slightly.
– In a bowl, combine the cooked spinach, 250g ricotta cheese, 1/4 cup grated Parmesan cheese, 1 clove minced garlic, and 1/4 tsp ground nutmeg.
– Season with salt and pepper to taste. Mix until thoroughly combined.
**3. Cook the Crepes:**
– Heat a non-stick skillet or crepe pan over medium-high heat.
– Lightly grease the pan with a bit of butter or oil.
– Pour 1/4 cup of batter into the center of the pan and swirl to spread it evenly.
– Cook for about 1-2 minutes until the edges start to lift and the crepe is golden brown.
– Flip the crepe and cook the other side for another 1-2 minutes.
– Repeat with the remaining batter, stacking the cooked crepes on a plate and keeping them warm.
**4. Assemble the Crepes:**
– Preheat your oven to 180°C (350°F).
– Spoon 2-3 tbsp of the spinach and ricotta mixture onto each crepe and roll them up.
– Place the stuffed crepes in a single layer in a baking dish.
**5. Bake the Crepes:**
– Cover the dish with foil and bake for 10-15 minutes, until heated through.
**6. Prepare the Balsamic Glaze:**
– While the crepes are baking, heat 1/2 cup balsamic vinegar and 2 tbsp honey in a small saucepan over medium heat.
– Bring to a simmer and reduce the heat to low.
– Cook for about 10-15 minutes, stirring occasionally, until the mixture has thickened to a syrupy consistency.
**7. Serve:**
– Drizzle the balsamic glaze over the warm crepes.
– Garnish with fresh basil leaves if desired.
– Serve immediately.
Voilà! You’ve just crafted a brunch masterpiece! These Spinach and Ricotta-Stuffed Crepes are sure to impress and satisfy. I hope you enjoy making and devouring this dish as much as I do. If you give it a try, don’t forget to share your creations with me—I love seeing your kitchen triumphs. Until next time, happy cooking!
Cheers,
Al
Ingredients
### Ingredients:
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup milk
– 1/2 cup water
– 1/4 tsp salt
– 2 tbsp butter, melted
– 1 tbsp olive oil
– 200g fresh spinach
– 250g ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 clove garlic, minced
– 1/4 tsp ground nutmeg
– Salt and pepper to taste
– 1/2 cup balsamic vinegar
– 2 tbsp honey
– Fresh basil leaves for garnish (optional)
Method
### Method:
1. **Make the Crepe Batter:**
– In a large mixing bowl, whisk together 1 cup of all-purpose flour and 1/4 tsp of salt.
– In a separate bowl, beat 2 large eggs and gradually add in 1 cup of milk and 1/2 cup of water.
– Pour the wet ingredients into the dry ingredients and mix until smooth.
– Add 2 tbsp of melted butter and whisk until well combined.
– Cover the bowl and refrigerate the batter for at least 30 minutes.
2. **Prepare the Spinach Filling:**
– Heat 1 tbsp olive oil in a large pan over medium heat.
– Add 200g fresh spinach and cook until wilted, about 3-4 minutes.
– Remove from heat and allow to cool slightly.
– In a bowl, combine the cooked spinach, 250g ricotta cheese, 1/4 cup grated Parmesan cheese, 1 clove minced garlic, and 1/4 tsp ground nutmeg.
– Season with salt and pepper to taste. Mix until thoroughly combined.
3. **Cook the Crepes:**
– Heat a non-stick skillet or crepe pan over medium-high heat.
– Lightly grease the pan with a bit of butter or oil.
– Pour 1/4 cup of batter into the center of the pan and swirl to spread it evenly.
– Cook for about 1-2 minutes until the edges start to lift and the crepe is golden brown.
– Flip the crepe and cook the other side for another 1-2 minutes.
– Repeat with the remaining batter, stacking the cooked crepes on a plate and keeping them warm.
4. **Assemble the Crepes:**
– Preheat your oven to 180°C (350°F).
– Spoon 2-3 tbsp of the spinach and ricotta mixture onto each crepe and roll them up.
– Place the stuffed crepes in a single layer in a baking dish.
5. **Bake the Crepes:**
– Cover the dish with foil and bake for 10-15 minutes, until heated through.
6. **Prepare the Balsamic Glaze:**
– While the crepes are baking, heat 1/2 cup balsamic vinegar and 2 tbsp honey in a small saucepan over medium heat.
– Bring to a simmer and reduce the heat to low.
– Cook for about 10-15 minutes, stirring occasionally, until the mixture has thickened to a syrupy consistency.
7. **Serve:**
– Drizzle the balsamic glaze over the warm crepes.
– Garnish with fresh basil leaves if desired.
– Serve immediately.
