Spinach Crepes with Creamy Cashew Filling 🥬🥞
Description: These delightful spinach crepes with a luscious creamy cashew filling are a versatile treat, perfect for any occasion. Whether you serve them as an appetizer or a main dish, their savory flavor and satisfying texture will leave you craving more.
- Cook Time: 1 hour 20 minutes
- Prep Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Servings: 4
Ingredients:
| For Crepes: | |
|---|---|
| 2/3 cup whole wheat flour | 3 |
| 1 egg | 4 |
| 2/3 cup plain yogurt | 3 |
| 3/4 cup water | 2 |
| 1 tbsp olive oil | 1 |
| 1 cup frozen spinach | |
| Pinch of nutmeg | |
| Pepper, to taste |
| For Filling: | |
|---|---|
| 1 tbsp olive oil | |
| 1 scallion, finely chopped | |
| 1 cup ricotta cheese | 1 |
| 1/3 cup plain yogurt | 3 |
| 1/2 cup Gruyere cheese, grated | 2 |
| 1 egg | 1 |
| 1/2 cup unsalted cashews, soaked | |
| 1/4 cup fresh parsley, chopped | |
| Pinch of cayenne pepper | |
| Salt, to taste |
Instructions:
-
Prepare the Crepe Batter:
- Sift the whole wheat flour and salt into a mixing bowl.
- In a separate bowl, beat together the egg, plain yogurt, water, and olive oil until well combined.
- Gradually pour the wet ingredients into the dry ingredients while continuously beating to form a smooth batter.
- Stir in the frozen spinach and season with freshly ground pepper and a pinch of nutmeg.
-
-
Make the Creamy Cashew Filling:
- Heat olive oil in a pan over medium heat and sauté the chopped scallions until translucent.
- Remove the scallions from the pan using a slotted spoon and drain them on paper towels to remove excess oil.
- In a mixing bowl, beat together the ricotta cheese, plain yogurt, and half of the grated Gruyere cheese until creamy.
- Beat in the egg and stir in the chopped parsley.
- Season the filling with salt and a pinch of cayenne pepper for a hint of spice.
-
Cook the Crepes:
- Lightly grease a small skillet with olive oil and heat it over medium heat.
- Pour approximately 3-4 tablespoons of the crepe batter into the skillet, tilting it to spread the batter evenly across the base.
- Cook the crepe for about 3 minutes, or until bubbles begin to appear in the center.
- Carefully flip the crepe and cook the other side for an additional 2 minutes, until lightly browned.
- Transfer the cooked crepe onto a warmed plate, cover it with foil to keep warm, and repeat the process with the remaining batter.
-
Assemble and Bake:
- Spread a generous spoonful of the creamy cashew filling onto each crepe and fold it in half, then half again, creating an envelope-like shape.
- Arrange the filled crepes in a single layer in a lightly greased shallow, ovenproof dish.
- Sprinkle the remaining grated Gruyere cheese over the top of the crepes.
- Bake in a preheated oven at 350°F (175°C) for about 15 minutes, or until the cheese is melted and bubbly.
-
Serve and Enjoy:
- Once baked, serve the spinach crepes hot, garnished with lemon wedges and fresh cilantro sprigs for a burst of flavor and color.
These spinach crepes with creamy cashew filling are sure to impress with their delicate texture and rich, savory taste. Whether served as a brunch centerpiece or a delightful appetizer, they are bound to become a favorite in your recipe repertoire. Enjoy every bite of this vegetarian delight! 🌿🍽️
