Spinach right in the batter gives these spinach crepes a lovely shade of green as well as a nutrient boost.
Did you get your Irish fix this weekend? Or are you waiting for tomorrow to break out the real celebration?
It’s hard to decide what we like most about St. Patrick’s Day: the music, the food, the beer, or the fact the everyone just seems so darn happy.
If it was up to me, we’d celebrate the whole week before and after.
Our Green Spinach Crepes
Sure, crepes hail from a country a bit further Southeast of the Emerald Isle, but we’ve dressed them up for the occasion by adding spinach to the crepe batter.
Look at that brilliant color!
The filling is a simple one of ricotta cheese, sauteed onions, and more spinach.
We’re really packing in the green, but just think about all the nutrients you’re getting with all that spinach in the crepes and the filling.
This was the first time we have used whole wheat flour for crepe batter, and we were surprised at how filling the fiber from the wheat made them. Depending on your flour, you may have to add just a little more water after the batter sets to keep the batter at a thin consistency. It should be nearly as thin as whole milk.
Spinach right in the batter gives these spinach crepes a lovely shade of green as well as a nutrient boost. Serve them for breakfast, lunch, or dinner!
Yield: 8-9 (6 inch) crepes
- ½ onion, minced
- 1 c fresh spinach, chopped
- ½ c ricotta cheese
- ¼ tsp salt
- 1 c fresh spinach, packed
- ½ c whole wheat flour
- 2 eggs
- ¼ tsp salt
- ½ c milk
- ¼ c + 2 Tbsp water
- 1 Tbsp salted butter (to cook)
- In a small, non-stick sauté pan sauté onion with a little oil or water over medium-high heat until soft, 3 min. Add chopped spinach and sauté 1-2 minutes, until spinach begins to wilt slightly.
- Remove pan from the heat and stir in ricotta cheese and salt. Set mixture aside.
Place all crepe ingredients, except the butter, in the bowl of a food processor. Process until a smooth, thin batter has formed. Let batter rest for 15 minutes before using.
- Preheat an 8” non-stick skillet over medium-high heat. Grease the skillet with a little butter, and pour roughly 3 Tbsp of batter into the skillet, swirling to coat the bottom. (There should be just barely enough batter to coat the entire bottom of the skillet.)
- Cook crepes 1 ½ - 2 minutes on the first side. Flip and let the second side rest for 5-10 seconds in the hot pan before removing the crepe from the pan and wrapping in a towel.
- Repeat with remaining batter, keeping the stack of finished crepes wrapped in a towel to let the steam keep them soft.
- Place roughly 1 Tbsp of filling over a quarter of each crepe, and fold to wrap the filling.
If you’re not too big on Irish food, this week’s Sunday Supper is for you. We have a fantastic collections of green recipes, so you can still share in the themed festivities, but have a little variation on your table.
Or, if you love Irish and Irish-American food as much as we do, be sure to bookmark some of these recipes for some fun veggie-filled and spring-inspired dishes. Thanks to Foodie Stuntman for hosting this week’s event.
Green Light Appetizers and Sides
- Espinacas con Crema (Creamed Spinach) from La Cocina de Leslie
- Steakhouse Style Creamed Spinach from It’s Yummi!
- Oven-Fried Green Beans from A Kitchen Hoor’s Adventures
- Irish Champ from girlichef
- Fresh Herb Tabouleh from Jane’s Adventures in Dinner
- Moroccan Greens from Cooking On The Ranch
- Broccoli and Cheese Soup from Peanut Butter and Peppers
- Polenta Crust Creamed Spinach Tart from Cupcakes & Kale Chips
- Cheesy Broccoli Baked Potatoes from MealDiva
- Spinach and Artichoke Squares from Kudos Kitchen By Renee
- Green Rice from Basic N Delicious
- Broccoli and Blue Cheese Tarts from Mess Makes Food
- Avocado Fries from Small Wallet, Big Appetite
- Spinach Cashew Pakoras with Tangy Date Sauce from Sue’s Nutrition Buzz
- Garlicky Italian Green Beans and Potatoes from Webicurean
Getting Greens Through Salads
- Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes from Shockingly Delicious
- Roasted Broccoli Spinach Salad from The Not So Cheesy Kitchen
- Apple, Spinach and Zucchini Salad from Hip Foodie Mom
- Brussels Sprouts Slaw from Hot Momma’s Kitchen Chaos
- Asparagus-Fennel-Pea Shoot Salad from Culinary Adventures with Camilla
- Cilantro Lime Ranch Dressing from The Foodie Army Wife
- Creamy Chicken Pesto Salad from Cindy’s Recipes and Writings
Entreés That Will Leave You Green With Envy
- Eggs and Greens Pizza from Bobbi’s Kozy Kitchen
- Creamy Green Pizza from The Foodie Patootie
- Shamrock Spinach Crepes from Curious Cuisiniere
- Healthy Green Pasta from Momma’s Meals
- Swiss Chard & Sausage Pasta Bake from Delaware Girl Eats
- Smothered Cabbage with Pork from Food Lust People Love
- Spinach Fettuccine with Bacon Alfredo from Crazy Foodie Stunts
- Roasted Asparagus Eggs Benedict With Cajun Hollandaise from Having Fun Saving
- Indulgent Pesto Risotto from The Weekend Gourmet
- Twice Baked Turkey Pie with Cabbage from Confessions of a Culinary Diva
- Slow-Cooker Irish Stout Chicken Stew from FoodieTots
- Chicken and Asparagus Flatbread Pizza from Family Foodie
Desserts and Beverages That Will Make Others Turn Green
- Lemon Kiwi Meringue Pie from Desserts Required
- Mint Cookies and Stout Shake from Melanie Makes
- Verde Sangria from Country Girl in the Village
- Baileys Mint Ice Cream & Chocolate Stout Float from The Girl In The Little Red Kitchen
- Shamrock Cookies from Hezzi-D’s Books and Cooks
- Green Tea Latte from Manu’s Menu
- Grasshopper Mousse from That Skinny Chick Can Bake
- Amazing Grass Brownies from Killer Bunnies, Inc
- Leprechaun Ice Cream from Cookistry
- White Chocolate Cupcakes with Pistachio Pudding Frosting from Cookin’ Mimi
- Collard Greens, Mushroom, and Cheddar Bread Pudding from The Texan New Yorker
- Coconut Avocado Ice Cream from URBAN BAKES
- Lime Meltaways from Pies and Plots
- Chocolate Mint Cake from NinjaBaking.com
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