Spinach And Ricotta Dinner Crepes Recipe

About this recipe

A delightful Eggetarian dinner option featuring tender crepes filled with a creamy spinach and ricotta mixture, baked to perfection with a cheesy topping.

Ingredients

• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 6 pcs Licious Brown Eggs
• 140 g D'Lecta Shredded Mozzarella Shredded Cheese
• 100 g Old Hill Parmesan Cheese
• 250 g Spinach - Chopped
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 100 g Dg1 Garlic Powder
• 50 g On1Y Onion Powder
• 50 g Snapin Nutmeg Powder
• 100 g Everest White Pepper

Instructions

1. 1. Preheat your oven to 375°F (190°C) and grease a shallow baking dish.
2. 2. In a mixing bowl, combine 200 g fresh spinach (chopped), 1 tsp salt, 1/4 tsp white pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp nutmeg, 2 cups ricotta cheese, 2 eggs, 1 1/2 cups shredded mozzarella cheese, and 1/2 cup grated parmesan cheese. Mix well until evenly combined.
3. 3. Divide the spinach and ricotta mixture evenly among 12 prepared crepes. Roll each crepe tightly to enclose the filling.
4. 4. Arrange the filled crepes in a single layer in the greased baking dish. Cover the dish with foil.
5. 5. Bake the crepes in the preheated oven for 15 to 20 minutes, or until thoroughly heated.
6. 6. Remove the foil and sprinkle the remaining 1/2 cup shredded mozzarella cheese over the crepes.
7. 7. Return the dish to the oven and bake, uncovered, for an additional 5 minutes, or until the cheese has melted and is bubbly.
8. 8. Remove from the oven and let the crepes cool slightly before serving. Enjoy your delicious spinach and ricotta dinner crepes!