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Gourmet Spinach and Ricotta Breakfast Crepes
Gourmet Spinach and Ricotta Breakfast Crepes

Gourmet Spinach and Ricotta Breakfast Crepes
Delicate crepes filled with a savory spinach and ricotta mixture, topped with a light tomato sauce.
Gourmet Spinach and Ricotta Breakfast Crepes

Provide a balanced breakfast rich in protein and carbohydrates to fuel the day's activities.

Ingredients:
1
Servings
  • 100
    g
     flour
  • 250
    ml
     milk
  • 2
    item
     egg
  • 100
    g
     spinach
  • 150
    g
     ricotta
  • 1
    item
     tomato
  • 1
    tbsp
     olive oil
  • 1
    clove
     garlic
  • 20
    g
     parmesan
Preparation Time: 45 minutes
Gourmet Spinach and Ricotta Breakfast Crepes
Instructions:
  1. In a bowl, whisk together flour, milk, and eggs until smooth.
  2. Heat a non-stick pan over medium heat and lightly grease with olive oil.
  3. Pour a small amount of batter into the pan, swirling to cover the bottom. Cook until edges lift easily, then flip and cook the other side. Repeat for all crepes.
  4. In another pan, sauté garlic in olive oil until fragrant. Add spinach and cook until wilted.
  5. Mix cooked spinach with ricotta and season with salt and pepper.
  6. Fill each crepe with the spinach-ricotta mixture and roll up.
  7. Dice the tomato and cook briefly in the same pan used for spinach. Spoon over crepes.
  8. Sprinkle with grated parmesan before serving.
Nutrition Per Serving 700 g Per 100g
Energy 900 kcal 129 kcal
Protein 40 g 5.7 g
Fibre 5 g 0.7 g
Salt 1 g 0.1 g
Sugar 10 g 1.4 g
Carbohydrates 90 g 12.9 g
Fat 40 g 5.7 g
  • 100
    g
     flour
  • 250
    ml
     milk
  • 2
    item
     egg
  • 100
    g
     spinach
  • 150
    g
     ricotta
  • 1
    item
     tomato
  • 1
    tbsp
     olive oil
  • 1
    clove
     garlic
  • 20
    g
     parmesan
1
Servings
0

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

Heat a non-stick pan over medium heat and lightly grease with olive oil.

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

In another pan, sauté garlic in olive oil until fragrant. Add spinach and cook until wilted.

Mix cooked spinach with ricotta and season with salt and pepper.

Fill each crepe with the spinach-ricotta mixture and roll up.

Dice the tomato and cook briefly in the same pan used for spinach. Spoon over crepes.

Sprinkle with grated parmesan before serving.

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