Spinach crepes with ricotta
Ingredient List (2 People)
125 g of frozen spinach
4 eggs
50 ml of milk
40 g of oat bran
Sale
nutmeg
1 clove of garlic
200 g of cottage cheese (cottage cheese)
pepper
Rapeseed oil
Preparation:
Thaw the spinach and squeeze a little. Then put in a blender jug with eggs, milk and oat bran and mix finely with a hand blender. Season the mixture with salt and nutmeg.
Peel and finely chop the garlic. Mix the ricotta with the garlic, salt and pepper and put it in the fridge.
In a lined skillet, heat 1 tablespoon of oil over medium heat. Add 3 tablespoons of the spinach mixture to the pan, spread evenly and cook for about 2 minutes. Then flip the crepe, add 1 tablespoon of oil again and fry on the second side for about 2 minutes. Slip the finished crepe onto a plate, cover it and keep it warm. Cook 3 more crepes from the remaining spinach mixture.
Place the spinach crepes side by side on the work surface, spread them with the ricotta and roll up. Cut the crepes in half diagonally, arrange them on two plates.