This is the perfect lunch to make over a lunch hour, because it only takes a matter of minutes to prepare. It’s made with spinach, ricotta cheese, pepperoni and parmesan cheese.
Crepes can be either savory or sweet based on the fillings and topping you use. Although I liked these, I still prefer sweet nutella crepes!
Spinach Crepes (makes 2 crepes)
First preheat the oven to 350F.
1/2 cup flour
1/2 cup milk
1 tbs melted butter
pinch of salt
Whisk together flour, milk and egg. Add melted butter and salt. Like pancakes, don’t over mix. Heat skillet on to medium-high. Pour half the mixture into a skillet and circle batter around until it’s fully covered. Let cook for several minutes, flip and cook for several more. Place crepes on plate.
1 cup frozen spinach, drained and dried well
1/2 cup ricotta cheese
2 tbs parmesan cheese
pepperoni (as much as you like)
a sprinkle of red pepper flakes
Mix together spinach, ricotta and parmesan cheese. Place half the mixture into each crepe shell. Add pepperoni to the top of the mixture and roll up the crepe. Sprinkle additional cheese on top if desired.
Bake crepe for 15 minutes on 350F. Serve hot.