Savory Oat Crêpes with Ricotta
and Spinach
Digital shopping list
Everything you need for two servings: four crêpes, two per person. Check what you already have and buy only what’s missing.
Fresh vegetables and herbs
Fresh spinach — 7 oz (200 g), trimmed weight
Chives — enough for 1 tablespoon chopped
Dairy and eggs
Whole-milk ricotta — about ¾ cup (180 g)
Whole milk — about ⅔ cup (150 ml), plus 1–3 tablespoons (20–40 ml) available only if needed
1 large egg — about 50 g without the shell
Pantry
Finely ground oat flour — 2¾ oz (80 g)
Extra-virgin olive oil — about 2 teaspoons (10 g), total
A little salt, optional
Optional substitutions
Lactose-free milk and ricotta, in the same amounts. These still contain milk proteins.
Swiss chard instead of spinach — the same trimmed weight, 7 oz (200 g). Cook thick stems separately until tender, then squeeze the cooked greens.
Luca’s note
Choose finely ground oat flour and keep a little extra milk available. Check the batter after its ten-minute rest before adding more milk.
Squeeze the cooked spinach firmly before mixing it with the ricotta: a drier filling stays inside the crêpes more easily.