Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Medium
Time
Estimate
1 hour
Triple the crepe recipe to serve at least six. Why? Because if you are like me, you will be tempted to nibble on a couple. Once you have most of them made, hopefully at least eight to go with the filling recipe, then start the spinach filling. Stuff the crepes, drizzle with half & half or cream if desired and bake away. While the bake, prepare the beets.
There is something slightly intimidating about making crepes, but the batter is simple and the rest is just a bit of technique. I always plan to make a few ‘mistake’ crepes to enjoy as a snack (chef’s treat!) to make sure I have added enough salt or butter to the batter. If they are sticking to the pan, try a non-stick pan or add more butter before you pour in the batter. The recipe serves only two or just one hungry dude, so use this as a starting ratio to double, triple or increase as needed.
Spinach, onions, and ricotta come together to be stuffed into crepes. Occasionally, I see crepes for sale if you don’t have time to make your own, but alternatively try filling fresh lasagna noodles. A little sauce or a sprinkle of a favorite cheese is a nice touch, but not necessary either. Using brown rice lasagna noodles or brown rice flour in the crepes will make this dish gluten-free.
Pan seared beets are simmered in orange juice until they sweeten up and have a gooey sauce surrounding them.
