Savory Oat Crêpes with Ricotta and Spinach
Savory oat crêpes with a soft ricotta and spinach filling.
OAT CRÊPES WITH A CREAMY RICOTTA FILLING
AT A GLANCE
Four oat crêpes filled with ricotta, spinach, and chives. Squeeze the cooked spinach well so the filling stays inside when you fold them.
Servings: 2 — makes four crêpes, two per serving.
Time: about 15 minutes of prep, 15–20 minutes of cooking, and a 10-minute batter rest. Make the filling during the rest; allow about 35–40 minutes overall.
Why it works
A crêpe sounds like a weekend project until you make a small batch in an ordinary nonstick skillet. Here the batter becomes four soft wrappers for a warm ricotta filling.
Oat flour contributes carbohydrate and fiber; the egg, milk, and ricotta supply protein. The amounts below give those ingredients a specific place on the plate.
Squeeze the cooked spinach well. Removing excess water makes the crêpes easier to fold, warm, and serve.
Ingredients
For 2 servings
For the batter and skillet
2¾ oz (80 g) finely ground oat flour
1 large egg, about 50 g without the shell
About ⅔ cup (150 ml) whole milk, plus 1–3 tablespoons (20–40 ml) only if needed
About 2 teaspoons (10 g) extra-virgin olive oil, total
For the filling
About ¾ cup (180 g) whole-milk ricotta
7 oz (200 g) fresh spinach, washed and trimmed
1 tablespoon chopped chives
A little salt, optional
Let the batter rest for ten minutes. Add the reserved milk a little at a time, only if it needs thinning.
Preparation
Give the batter a head start. Whisk the flour, egg, and first 150 ml of milk together. Rest for ten minutes. The batter should spread when you tilt the skillet; add a little reserved milk if it needs thinning.
Get the filling ready. Put the spinach in a covered saucepan with the water still clinging to the washed leaves. Cook until tender and wilted. Cool enough to handle, squeeze firmly, and chop. Stir into the ricotta with the chives. Taste before adding salt.
Cook four wrappers. Heat an 8-inch nonstick skillet and brush with some of the measured oil. Pour in one-quarter of the batter, tilting the pan to spread it. Cook about two minutes on the first side and one on the second, until no raw batter remains. Repeat, using the rest of the oil as needed.
Fill and fold. Divide the ricotta mixture among the crêpes. Fold each in half, then in half again. Return to the covered skillet over low heat for a few minutes, until the filling is warm. Serve promptly.
Serving notes
Bring the crêpes to the table together so everyone can choose an amount that suits them.
Double the ingredients for four people; using one skillet will add cooking time.
Refrigerate leftovers promptly and reheat to 165 °F throughout.
Useful substitutions
Lactose-free milk and ricotta can be used if that adjustment helps you. They still contain milk proteins.
Substitute the same trimmed weight of Swiss chard for spinach. Cook thick stems separately until tender, then squeeze the cooked greens.
What this recipe teaches
A filling that holds together makes the whole recipe easier.
Once you know the consistency you want, a different vegetable can fit the same skillet routine.
Estimated nutrition per serving
Calories: ≈445 kcal · Fat: ≈23 g · Protein: ≈21 g
Total carbohydrate (including fiber): ≈40 g · Fiber: ≈5 g · Total sugars: ≈5 g
Sodium, before added salt: ≈250 mg · Potassium: ≈1,040 mg
Includes two filled crêpes, all the specified oil, and the initial 150 ml of milk. Extra milk used to thin the batter is not included.
Allergens: egg and milk.
For celiac disease, use oat flour labeled gluten-free in keeping with your clinician’s advice, check the remaining ingredients, and prevent cross-contact.
When to choose this recipe
When a tub of ricotta needs a plan before the week gets away from you.
When you have enough time to stand at the skillet for a short batch.