Florentine Crepes

Ingredients

• All-purpose flour (1 cup)
• Eggs (2 large)
• Milk (1 cup)
• Unsalted butter (3 tablespoons, melted (plus extra for greasing))
• Fresh spinach (2 cups, chopped)
• Ricotta cheese (1 cup)
• Parmesan cheese (1/2 cup, grated (plus extra for garnish))
• Nutmeg (1/4 teaspoon)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Olive oil (1 tablespoon (for greasing skillet))

Instructions

1. In a blender, combine the all-purpose flour, eggs, milk, and melted unsalted butter. Blend until smooth. Let the batter rest for 15 minutes to enhance the texture of the crepes.
2. Heat a non-stick skillet over medium heat and lightly grease it with olive oil. Pour 1/4 cup of the crepe batter into the skillet, tilting it to evenly coat the bottom. Cook until the crepe is lightly browned on the bottom, about 1-2 minutes. Flip and cook the other side for an additional 1 minute. Repeat with the remaining batter, stacking the cooked crepes on a plate.
3. Preheat your oven to 350°F (175°C).
4. In a mixing bowl, combine the chopped spinach, ricotta cheese, grated Parmesan, nutmeg, salt, and black pepper. Mix until well blended, ensuring an even distribution of flavors.
5. Spoon a generous portion of the spinach and cheese filling onto each crepe and roll them up tightly. Place the filled crepes seam-side down in a greased baking dish.
6. Bake in the preheated oven for 10 minutes, or until heated through and slightly golden on top. Serve warm, garnished with additional grated Parmesan if desired.