Savory Spinach Crepes with Lemon Herb Ricotta and Roasted Tomatoes

Ingredients

• •1 cup all-purpose flour
• •2 large eggs
• •1 cup milk
• •1 tablespoon melted butter
• •1/4 teaspoon salt
• •1 cup fresh spinach, chopped
• •1 cup ricotta cheese
• •1 tablespoon fresh lemon juice
• •1 teaspoon lemon zest
• •2 tablespoons fresh parsley, chopped
• •1 tablespoon fresh chives, chopped
• •Salt and pepper to taste
• •1 pint cherry tomatoes
• •1 tablespoon olive oil
• •1 teaspoon balsamic vinegar
• •1/2 teaspoon garlic powder

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

2. 2

   In a bowl, toss the cherry tomatoes with olive oil, balsamic vinegar, garlic powder, and a pinch of salt and pepper. Spread them evenly on the prepared baking sheet and roast for 20-25 minutes, or until they are soft and slightly caramelized. Set aside.

3. 3

   In a blender, combine the all-purpose flour, eggs, milk, melted butter, salt, and chopped spinach. Blend until you have a smooth, green batter. Let the batter rest for 15-20 minutes to allow the flour to hydrate.

4. 4

   While the batter rests, prepare the ricotta filling. In a medium bowl, mix the ricotta cheese, fresh lemon juice, lemon zest, chopped parsley, chopped chives, and a pinch of salt and pepper. Adjust seasoning to taste and set aside.

5. 5

   Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or non-stick spray. Pour about 1/4 cup of the spinach batter into the pan and swirl to coat the bottom evenly. Cook for 1-2 minutes until the edges start to lift and the crepe is lightly browned. Flip and cook for another 30 seconds to 1 minute. Repeat with the remaining batter, stacking the crepes on a plate as you go.

6. 6

   To assemble, spread a generous spoonful of the lemon herb ricotta filling onto one half of a crepe. Fold the crepe in half, then fold it again into a quarter. Repeat with the remaining crepes and filling.

7. 7

   Plate the filled crepes and top with the roasted cherry tomatoes. Garnish with additional herbs, such as parsley or chives, if desired. Serve warm and enjoy!