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Green crêpes with peas and ricotta cheese

27 January 2017
Recipe - First course - Veggie

I’ve always loved bookstores, and lately, since I’m experiencing and looking for light recipes, I‘m a regular client: I enjoy looking around the cookbooks shelves to find new interesting and low-calories proposals.

For these green crêpes with peas and ricotta cheese, the book that inspired me was “Life in balance” by Donna Hay, even if I made some little variation here and there, depending on my personal taste and on what I found in my pantry.

I think they turn out extremely appetizing, particularly green crêpes have a bright and very tempting color and their texture is pleasant in spite of being without butter or oil in their batter.

I will surely make them again, maybe for a special situation and in a richer version.

Some tricks before directions

Compared with the original recipe, I used less liquid and less flour, also I used more spinach and less parsley.

Instead of buckwheat flour, as Donna Hay suggest, I used rice flour, but you can choose the one you prefer or you already have.

With the doses you find below, I made seven crepes pouring about 80 ml batter each time in a 22 cm pan.

You can keep your spinach crêpes in the fridge for two days, then warm and fill them before serving.

spinach crêpes with ricotta cheese

Green crêpes with ricotta cheese and peas recipe

Preparation times
20 min
Cooking times
15 min
Nutritional values
( per serving )
Calories: 310 kcal

Ingredients

Serves 6

    For the spinach crêpes

  • 3 eggs
  • 120 gr rice flour
  • 90 gr spring spinach
  • 25 gr parsley leaves
  • 400 ml semi-skimmed milk
  • Salt as required
  • Pepper as required
  • For the filling

  • 600 gr fat-free ricotta cheese
  • 200 gr boiled peas
  • 30 gr little flakes of parmesan cheese
  • Salt as required
  • Pepper as required
  • To garnish

  • Peas microgreens or spring spinach leaves as required

Directions

Rinse and dry spring spinach and parsley, put them in a bowl with your milk, eggs, flour, salt and pepper, mix with a hand mixer until you get a uniform batter.

Heat a non-stick pan daubed with very little virgin olive oil, keep the stove at medium-high heat and pour little batter at a time, then rotate the pan to cover the bottom.

When the green crêpe has hardened, detach it from the pan with a silicone shovel,  flip it and cook for about a minute.

Mix your batter and daub lightly the pan with oil every time, go on making the other crepes in the same way you made the first one.

Mix the fat-free ricotta cheese with a fork to make it soft and creamy.

Place a spinach crêpe in every dish and pour on a generous tablespoon of ricotta cheese, add peas, parmesan cheese flakes, salt and pepper as required.

Finish garnishing your green crepes with peas and ricotta cheese with microgreens or spring spinach leaves.

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