Savory crepes are by far one of my favorite things to cook and eat. It's a little hard to type instruction on these bad boys so it has taken me a while to get the post up, my apologies for holing out on y'all! This recipe in particular was inspired by a dish I learned in my cooking classes in Italy.
Put on your apron, pick up a skillet and get ready to make some crepes, you'll be surprised at how easy they really are. Don't get discouraged when you get started, the first crepe is usually a bust so set it aside and try again... practice makes perfect!
|Original Dish I Made in Italy at Giglio Cooking School|
1 cup milk
1/4 cup flour
2 tbs butter (set aside for later)
Whisk together eggs, milk and flour in a small bowl and place in the fridge for at least 30 minutes.
1 cup sauteed spinach, chopped
1 cup ricotta
1/8 tsp nutmeg
Mix together the above ingredients in a bowl and set aside.
2 tbs flour
1/2 cup milk
1/2 cup vegetable broth
2 tbs parsley, chopped
1/3 cup pecorino romano, shredded
Whisk the flour into the milk until smooth. Place the mixture along with the broth and parsley into a skillet, bring to a light boil then reduce to a simmer, careful not to burn the milk. Once the sauce starts to thicken add in the cheese and turn heat to low to let the sauce thicken. While the sauce is cooking, make your crepes. If the gravy gets too thick add a little more broth and stir well. If the gravy is too thin just whisk in another tbs of flour in 2 tbs of broth and add.
Heat a non-stick or cast iron skillet to medium high heat. Place 1/2 tbs of butter into the skillet and swirl it around until the pan is coated. Use a 1/4 cup measuring cup to pour the batter into the hot pan. As soon as the batter hits the pan starts to swirl the pan so the batter is spreading very thinly into a circle. Check out this great video for making crepes.
Cook the crepe for 2 minutes then carefully use a spatula to pick up the edges then flip and cook for another minutes. Place the crepes on a plate and continue until the batter is gone.
Heat the oven to 200. Place a dollop of the filling on 1/4 of the crepe and fold half, then half again to make a triangle. Repeat until the crepes are finished and top with gravy and place in the oven for 5-10 minutes to warm.