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Lilly’s Table

 
 

© Lillys-Table.com Photo of Spinach Crepes
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Winter

Spinach Crepes

from Spinach Crepes with Roasted Carrots, the Week of February 7, 2016.
View the next recipe for this meal.

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.

Ingredients

  • 1 teaspoon olive oil
  • 1 onion, fine dice
  • 1 lb spinach, frozen and defrosted or two lbs fresh
  • 1 lb ricotta cheese
  • 1 tablespoon dill, fresh or 1 teaspoon dry
  • ½ teaspoon salt
  • 1 pinch black pepper
  • 8 crepes, or lasagna noodles, cooked
  • ½ cup half and half, optional or heavy cream

Serving Size: 4 People



 

Preparation Instructions

Preheat the oven to 350.

In a skillet over medium heat, drizzle in the olive oil and chopped onions. Saute lightly for 5-10 minutes until the onions are just tender.

Add the spinach and saute until wilted and the liquid begins to cook off. Strain off any excess liquid if possible and transfer to a bowl with the ricotta. Season with the dill, salt and pepper to taste.

Dollop the filling on to the crepes or cooked lasagna noodles and roll up. Tuck in the ends of the crepes if desired.

Place in a baking dish and drizzle with the half & half, if using. Cover and bake for 20-30 minutes until the center is hot to the touch.