Ricotta Crepes, Sweet and Savory

Ingredients17

• egg4 Stück
• flour (type 1050)150g
• oat milk250ml
• salt1 Prise
• sparkling water2 EL
• low-fat ricotta500g
• honey2 TL
• organic lemon1 Stück
• mango1 Stück
• fresh spinach500g
• onion1 Stück
• butter3 EL
• black pepper1 Prise
• freshly grated nutmeg1 Prise
• grated Parmesan50g
• sour cream150g
• milk50ml

Instructions

1. 1

   Whisk 2 eggs, flour, oat milk and 1 pinch of salt into a smooth batter and let rest for 15 minutes.

2. 2

   For the sweet filling, beat 250 g ricotta with 1 egg and honey until creamy. Wash the lemon in hot water, grate the zest and squeeze the juice. Peel the mango, cut it off the pit and dice into 1 cm pieces. Fold in the zest, 1 tbsp juice and mango.

3. 3

   For the savory filling, wash the spinach, remove tough stems and chop. Dice the onion and sauté in 1 tbsp butter until translucent. Add the spinach and cook until wilted, then season with salt, pepper and nutmeg. Mix 250 g ricotta, 1 egg and Parmesan, then fold in the spinach.

4. 4

   Whisk the sparkling water into the batter until frothy. Heat 2 tbsp butter in a nonstick pan, spread a little batter and cook covered for 1-2 minutes. Flip and cook 2 more minutes until golden. Make 6-7 more crepes from the remaining batter.

5. 5

   Preheat the oven to 350°F (180°C) conventional heat and grease a baking dish. Spread the crepes with the filling of your choice, roll them up and layer in the dish. Stir the sour cream with milk until smooth, pour over and bake on the middle rack for 15-20 minutes.