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Crepes With Ricotta Ham And Spinach Filling Recipe

Crepes With Ricotta Ham And Spinach Filling Recipe

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Crepes With Ricotta Ham And Spinach Filling

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Ingredients:

Serving

savory crepes
2 large eggs
1 cup whole milk
6 tbsp water
1 cup bleached all-purpose flour
1/2 tsp table salt
3 tbsp unsalted butter melted, plus extra for brushing pan
filling
2 tbsp olive oil
1 small onion , chopped coarse
2 small cloves garlic , minced
1 package frozen chopped spinach (10 oz), thawed and squeezed dry
10 oz whole-milk ricotta (1 1/4 cups)
6 oz gruyere cheese , grated (3 cups)
pinch ground nutmeg
16 slices deli-style baked ham (preferably in 6- to 7-inch rounds)

Directions:

Note:
If you have the time, make these crepes with one bunch of fresh spinach (about 1 pound), stemmed, steamed 3 to 4 minutes to wilt it, then refreshed, squeezed dry, and chopped. As a variation, substitute smoked turkey for the ham, blue cheese for the Gruyère, and add 1/3 cup chopped walnuts.
1. For the Crepes: Mix all ingredients (except extra melted butter) in food processor or blender (or by hand as noted above) until smooth batter is formed, 3 to 4 seconds. Transfer batter to covered container; refrigerate at least 2 hours or, if desired, up to 2 days.
2. Gently stir batter if ingredients have separated. Heat 6- to 7-inch crepe pan or heavy skillet over medium-high heat. Brush pan bottom and sides very lightly with butter, which should sizzle when it hits pan. When butter stops sizzling, pour 2 1/2 tablespoons (use 1/4-cup measure just over half full) batter into pan, following illustrations below. Cook until mottled brown on bottom, loosening crepe from pan side with table knife or metal icing spatula to check doneness, 30 seconds to 1 minute. Flip loosened crepe quickly with fingertips or spatula; cook until spotty brown on other side, about 30 seconds longer.
3. Place cooked crepe on plate and repeat cooking process with remaining batter, brushing pan as necessary, every two to three crepes. For 9- to 10-inch skillet, follow same cooking process using full 1/4 cup of batter for each crepe. (Crepes can be double-wrapped in plastic and refrigerated up to 3 days or frozen up to 2 months.)
4. For the Filling: Heat oil in medium skillet over medium-high heat. Add onion and garlic; sauté until softened, 2 to 3 minutes. Transfer mixture to medium bowl; add spinach, ricotta, 2 cups Gruyère, and nutmeg as well as salt and pepper to taste; set aside.
5.To Assemble: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Grease two 13-by-9-inch baking pans. Working one at a time, place one ham slice on a crepe; spoon 3 tablespoons filling over ham, then fold as desired. Place in prepared baking pan; top with remaining cheese; cover with foil. Bake until heated through, about 15 minutes. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	333.14 Kcal (1395 kJ)
Calories from fat	145.95 Kcal
		% Daily Value*
Total Fat	16.22g	25%
Cholesterol	143.24mg	48%
Sodium	1586.2mg	66%
Potassium	552.19mg	12%
Total Carbs	12.72g	4%
Sugars	1.13g	5%
Dietary Fiber	0.86g	3%
Protein	35.76g	72%
Vitamin C	1.5mg	2%
Vitamin A	0.2mg	7%
Iron	2.3mg	13%
Calcium	203.3mg	20%

Amount Per 100 g
Calories	144.93 Kcal (607 kJ)
Calories from fat	63.5 Kcal
		% Daily Value*
Total Fat	7.06g	25%
Cholesterol	62.31mg	48%
Sodium	690.07mg	66%
Potassium	240.23mg	12%
Total Carbs	5.53g	4%
Sugars	0.49g	5%
Dietary Fiber	0.38g	3%
Protein	15.56g	72%
Vitamin C	0.6mg	2%
Vitamin A	0.1mg	7%
Iron	1mg	13%
Calcium	88.5mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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