Spinach and Ricotta Stuffed Crepes

Versión en español

Last Thursday, we invited some friends to dinner at home (Americans), so I wanted to do something more Chilean, but as long as I was able to do it beforehand and just have to put in the oven to heat when visitors arrive. Finally, considering the dietary restrictions of the guests. I decided to make Spinach and Ricotta Stuffed Crepes. Initially thought to make stuffed chicken, corn, and spinach. In the end, I opted (I ran out of time) for only spinach and chicken. It was a total success.

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for 8 crepes
for the crepes,

3/4 (180 ml.) cup whole milk
2 tablespoons butter, melted
3 eggs
1 teaspoon granulated sugar
1/4 teaspoon salt
3/4 cup (110 grams) all-purpose flour

In the blender place the milk, eggs, flour, sugar, and salt, blend for a few seconds until everything is mixed. Add the melted butter with the machine running on slow and blend until smooth. Transfer to a bowl and refrigerate for at least 1 hour or overnight.
Remove the mixture from the refrigerator about 30 minutes before making the crepes and beat with a whisk 30 seconds.
Heat a nonstick pan about 23-25 cm in diameter over medium-high heat until water droplets dance and jump before evaporating. Add 1/4 cup or 60 ml or half a ladle of batter into the pan, turn the pan so that the mixture coats the entire bottom, and cook 45-60 seconds when the edges begin to brown and slightly lifted with the help of a spatula to turn the pancake and cook another 45 seconds. The first usually is not very good, you can eat it ;).
Stack cooked crepes on a plate and keep covered with a clean kitchen towel.
Once cooked crepes can be frozen, tightly wrapped in plastic wrap and then in foil for up to 2 months, thaw on the counter.

for the spinach filling,

425 grams or 1 bag frozen or fresh spinach
425 grams of whole ricotta
1 cup grated cheese (I used a blend: Havarti, Swiss)
nutmeg, salt and pepper

In a medium saucepan over high heat, bring salted water to boil. Drop the spinach and wait to return to a boil, cook for 4 minutes. Strain and compress with a spoon to remove as much water as possible. Cut small. Mix with ricotta cheese in a large bowl, stir well and season to taste. Use 3 tablespoons of stuffing per crepe. Line them up in a dish that can go in the oven.

for the white sauce,

3 tablespoons butter
1 cup milk
1 cup vegetable broth or water or milk
2 tablespoons cornstarch diluted in 1/4 cup cold water
1 teaspoon salt
nutmeg and pepper

In a medium saucepan melt butter over medium heat, add the milk, water, salt and cornstarch diluted. Cook over medium heat stirring until it boils, reduce heat and simmer 2 minutes always stirring. Season with nutmeg, pepper and salt to taste.
Pour over stuffed crepes and bake for 20 minutes at 300F or 150C.
Serve hot.
Spinach and Ricotta Stuffed Crepes