Ingredients
For the crepe
- 125 g all-purpose flou
- 2 eggs
- 500 ml milk
- pinch of salt
- butter for frying the crepe
For the fillings
- 1 bunch English spinach
- 250 g ricotta cheese (or fetta cheese works just fine)
Servings:
Instructions
- In a large mixing bowl, whisk the eggs with the flour and salt and gradually mix in the milk. Mix until smooth.
- Lightly butter the heated non-stick fry pan. Pour a laddle or less of batter into the heated pan and spread out the batter in a circular motion so that batter coats the pan evenly.
- Keep the fire medium-low so that the batter cooks evenly without burns. In the mean time, put in some chopped english spinach and crumbled the ricotta cheese onto the batter.
- Quickly, use your hand and spatula, fold the crepe into envelope shape and turn over other side. Cook for another 2 minutes or until the cheese melted. Serve hot.
Recipe Notes
Source: HalfHourMeals
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