Oh so easy gluten-free crepes stuffed with ricotta and spinach

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After the euphoria salad, we continue our festive holidays menu with a delicious and oh-so-easy to make appetizer, gluten-free crepes stuffed with ricotta and spinach and baked to perfection. This is such an easy to make dish and you can prepare all the elements of the dish even one day ahead so you have less cooking the day of your Christmas dinner. This is always a win. So let’s get into cooking, shall we?

The crepes

You can definitely use any other savory crepe recipe for this recipe but I choose to serve a healthier gluten-free version using a combination of oat flour and chickpea flour. Those crepes are very versatile btw. You can serve them savory or sweet for a quick breakfast or snack. Or you can stuff them with avocado and cheese for a quick avocado wrap.

Why to make homemade tomato sauce


I know that this is an extra step and I know that you could substitute with store bought sauce. But it is so easy and quick to make and if you ask me it adds so much flavor into the final dish. So don’t skip this step.

Tips to perfection

  1. To save some time you can prepare the crepes ahead of time. Then you can store at the fridge in an airtight container for up to 2 days or in the freezer in freezer bags (make sure to place parchment paper in between the crepes) for up to 3 months
  2. You can also prepare the filling and the sauce ahead of time and store in your fridge, obviously at different containers
  3. I recommend bake this half hour before you serve as it is best serving warm. You can have it prepared in the baking tray a little bit earlier though but not from the day before as the crepes will be soggy

Oh so easy gluten-free crepes stuffed with ricotta and spinach

Recipe by Panos EatsCourse: Uncategorized
Servings

8

servings
Prep time

40

minutes
Cooking time

20

minutes

Ingredients

  • For the tomato sauce
  • 1 clove garlic, minced

  • ¼ onion, thinly diced

  • 1 tbsp olive oil

  • 1 cup tomato puree

  • ¼ cup water

  • ½ tsp oregano

  • For the crepes
  • 2 eggs

  • 1 cup milk of your choice

  • ½ cup oat flour

  • 3 tbsp chickpea flour

  • For the filling
  • 6 cups raw spinach leaves (180 gr)

  • 1 cup ricotta cheese

  • 3/4 cup parmesan cheese, shredded

  • 1 egg

  • pepper to taste

  • Topping
  • ½ cup shredded cheddar cheese

Directions

  • For the crepes
  • Mix all the ingredients in your blender or your mixing bowl
  • Grease your pan and over medium heat place the batter (around 1/4 cup) moving the pan around so it covers the whole surface
  • Cook for a couple min per side
  • For the tomato sauce
  • In a small sauce pan, saute the onion and garlic in olive oil
  • When translucent add the tomato puree, oregano and water and simmer over medium heat for 15 min
  • For the filling
  • In a pot, wilt down the spinach, add a splash of water and cook until tender for about 5 min
  • Drain the spinach in a strainer
  • In a mixing bowl, add the spinach and the rest of the ingredients and mix to incorporate
  • How to assemble
  • Preheat your oven at 375F (190.56 degrees Celsius)
  • In a baking tray add 1/3 of the tomato sauce and spread it around
  • Stuff the crepes and roll them one by one
  • Top the crepes with the remaining tomato sauce and cook for 10 min
  • After 10 min, top with the shredded cheddar and cook for another 10 min
  • Serve right away

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