Saturday, July 14, 2012

Spinach and Ricotta Crepes - Gluten Free

I have been listening to so many people talk about Gluten Free recipes lately
that I thought I would give one a try. No one in my family has any gluten
allergies but I have several friends who do so learning a how to make a
gluten free meal will prove to be good resource. 

I liked this recipe for Spinach and Ricotta crepes because it reminded me of
Manicotti, which my family makes from scratch for Christmas Eve Dinner. 
I adapted this recipe from Simply Gluten Free.

Spinach and Ricotta Crepes


5 large organic, cage free eggs

7 tablespoons water – use divided

2 tablespoons chopped fresh flat leaf parsley

Kosher or fine sea salt and pepper

Gluten free, non-stick cooking spray

2 tablespoon olive oil – use divided

4 cloves garlic, minced – use divided

1/2 cup chopped onion

6 ounces baby spinach leaves

2 cups ricotta cheese (part skim or full fat) at room temperature

¼ teaspoon freshly grated nutmeg

1tbs. lemon zest

½ cup grated parmesan cheese – use divided

1 pint cherry or grape tomatoes, halved

½ cup fresh basil, chopped

1/2 tbs. dried oregano

Olive oil and Balsamic Vinegar for tomatoes


Heat 1 tablespoon of olive oil in a large skillet over medium high heat, add the chopped onion and cook for 2 -3 minutes, add 2 minced garlic cloves and cook for about 1 more minute. Add the spinach, 1 teaspoon of salt, ½ teaspoon of pepper and cook, stirring, until the spinach is wilted, about 2 minutes. Let cool then place the spinach in a paper towel and squeeze out all the water. Place the spinach in a mixing bowl, add the ricotta cheese and ¼ cup of grated parmesan cheese, lemon zest, nutmeg and mix well. Set aside for now.

In a small casserole dish put your cherry tomatoes, 2 minced garlic cloves, 1/4 cup  or so of olive oil and 1/2 cup balsamic vinegar, salt, pepper and a sprinkle of dried oregano. Roast these tomatoes on 375 for about 20 - 25 minutes. Until the liquid gets a little thicker and the cherry tomatoes get real soft.   This can cook while you make and fill the crepes.  Add the fresh basil to the tomatoes when you take them out of the oven.    

With a fork, beat the eggs with 5 tablespoons water and a pinch of salt until the whites and yolks of the eggs are fully incorporated. Stir in the chopped parsley.

Heat a 6 inch non-stick crepe pan or small skillet over medium heat. Test the pan by dropping a tiny bit of water on it and listening for a "sizzle sound".  If you hear the sizzle - you are ready to start cooking.
Spray the pan lightly with some cooking spray. 
Pour or ladle about 3-4 tablespoons of the egg mixture into the pan (or enough to create a thin coating on the pan) .
Move the pan back and forth to evenly distribute the egg mixture.
Cook about 2 minutes or until the edges come away from the pan slightly and the bottom is browned. Carefully flip the crepe over and cook about one more minute then slide crepe out of pan onto a plate. Continue until you have 10-12 crepes.

Spray a 9 inch by 12 inch baking dish with some cooking spray. Preheat the oven to 375 degrees.

Place about 2 heaping tablespoons of the ricotta mixture on each crepe, roll into a log and place seam side down in the prepared baking dish. Repeat until all crepes have been filled and rolled. Sprinkle with the remaining parmesan cheese. Bake for 15 minutes or until the filling is warm.

Top the crepes with the roasted tomatoes and serve.

 This is a very savory dish. Nice and light. The roasted tomatoes add a nice sweetness
 to the creamy ricotta filling.  Ok my gluten free friends I found a dish I can make for you. 

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