Spinach and Ricotta Crepes

Name: Spinach and Ricotta Crepes
Yield: 12
Ingredients: Milk; 2 eggs; 2 tablespoons of melted butter; 1 cup (240 ml) of wheat flour; 1/2 teaspoon of active dry yeast; 1/2 teaspoon of salt; Fillings; 1 bunch of fresh spinach, cleaned and chopped into small pieces; 1/4 cup of finely chopped onion; 2 tablespoons of melted butter; 1 cup of ricotta cheese; 1/2 cup of heavy cream; 1/3 cup of finely chopped walnuts; Salt and black pepper to taste

1
Milk
2
2 eggs
3
2 tablespoons of melted butter
4
1 cup (240 ml) of wheat flour
5
1/2 teaspoon of active dry yeast
6
1/2 teaspoon of salt
7
Fillings
8
1 bunch of fresh spinach, cleaned and chopped into small pieces
9
1/4 cup of finely chopped onion
10
2 tablespoons of melted butter
11
1 cup of ricotta cheese
12
1/2 cup of heavy cream
13
1/3 cup of finely chopped walnuts
14
Salt and black pepper to taste

Ingredients

1
Milk
2
2 eggs
3
2 tablespoons of melted butter
4
1 cup (240 ml) of wheat flour
5
1/2 teaspoon of active dry yeast
6
1/2 teaspoon of salt
7
Fillings
8
1 bunch of fresh spinach, cleaned and chopped into small pieces
9
1/4 cup of finely chopped onion
10
2 tablespoons of melted butter
11
1 cup of ricotta cheese
12
1/2 cup of heavy cream
13
1/3 cup of finely chopped walnuts
14
Salt and black pepper to taste

Directions

1
Milk
2
In a blender, combine all the ingredients until smooth
3
Non-stick skillet: Pour two tablespoons of batter and cook over medium heat until the bottom is golden brown
4
Flip and repeat with the remaining batter and reserve
5
Fillings
6
1
7
Cook the spinach in boiling water until al dente
8
Drain and set aside
9
In a pan, sauté the onion in butter, stirring occasionally, until soft
10
Add the cooked spinach, ricotta cheese, heavy cream, walnuts, salt, and pepper
11
Mix well
12
2
13
Distribute the filling among the reserved crepes disks
14
Fold or roll up and, if desired, serve with tomato sauce.