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Prep
Difficulty
Medium
Time
Estimate
1 hour
1. Make the crepes.
2. Prepare the carrots and start roasting.
3. Make the filling and assemble the crepes. Pour on the half & half.
4. Bake in the oven just until the filling is hot.
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.
Roasting carrots brings out their sweetness, but a bit of honey turns them into candy. We tease this is technically dessert, rather than a side dish. Use agave nectar or even maple syrup instead of honey for a vegan choice. Try using a chunky salt, such as kosher or sea salt which will make every bite slightly sweet & salty.
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.
