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Gourmet Ricotta and Spinach Crepes with Berry Compote
Gourmet Ricotta and Spinach Crepes with Berry Compote

Gourmet Ricotta and Spinach Crepes with Berry Compote
Delicate crepes filled with creamy ricotta and spinach, topped with a vibrant berry compote.
Gourmet Ricotta and Spinach Crepes with Berry Compote
Ingredients:
1
Servings
  • 100
    g
    flour
  • 250
    ml
    milk
  • 2
    item
    egg
  • 150
    g
    ricotta
  • 100
    g
    spinach
  • 20
    g
    butter
  • 100
    g
    strawberries
  • 50
    g
    blueberries
  • 30
    g
    honey
Preparation Time: 45 minutes
Gourmet Ricotta and Spinach Crepes with Berry Compote
Instructions:
  1. In a bowl, whisk together flour, milk, and eggs until smooth.
  2. Heat a non-stick pan over medium heat and add a small amount of butter.
  3. Pour a ladle of batter into the pan, swirling to cover the base. Cook until edges lift, then flip and cook the other side. Repeat for all crepes.
  4. In another pan, sauté spinach in a little butter until wilted. Mix with ricotta.
  5. Fill each crepe with ricotta-spinach mixture and fold.
  6. For the compote, heat strawberries and blueberries in a saucepan with honey until soft.
  7. Serve crepes topped with berry compote.
Nutrition Per Serving 800 g Per 100g
Energy 900 kcal 113 kcal
Protein 35 g 4.4 g
Fibre 8 g 1.0 g
Salt 1 g 0.1 g
Sugar 30 g 3.8 g
Carbohydrates 110 g 13.8 g
Fat 40 g 5.0 g
  • 100
    g
    flour
  • 250
    ml
    milk
  • 2
    item
    egg
  • 150
    g
    ricotta
  • 100
    g
    spinach
  • 20
    g
    butter
  • 100
    g
    strawberries
  • 50
    g
    blueberries
  • 30
    g
    honey
1
Servings
0

In a bowl, whisk together flour, milk, and eggs until smooth.

Heat a non-stick pan over medium heat and add a small amount of butter.

Pour a ladle of batter into the pan, swirling to cover the base. Cook until edges lift, then flip and cook the other side. Repeat for all crepes.

In another pan, sauté spinach in a little butter until wilted. Mix with ricotta.

Fill each crepe with ricotta-spinach mixture and fold.

For the compote, heat strawberries and blueberries in a saucepan with honey until soft.

Serve crepes topped with berry compote.

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