Posts tagged ‘crepes’

June 8, 2010

Raspberry Cream Cheese Stuffed Crêpes

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June 8, 2010


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January 1, 2009


Often when we think of crepes, we think of lacy thin pancakes with fruit syrups and whipped cream toppings.  This delicious appetizer puts an end to these thoughts.  This is a classic Italian dish server during Lent, when meat is to be avoided.

As with a lot of Florentine dishes, it includes the standard of spinach, though I prefer to kick it up a notch with Arugula leaves mixed in as well as a few sprigs of Italian parsley.  Arugula is a Roman spinach leaf and isn’t always easily found in your local grocery store.  Often you will have to scour the organic section to locate a nice bag.  If your climate allows, you might give growing it a try, as once you start, it takes hold and is rather reproductive.

This dish also includes ricotta cheese and I suggest not using a low fat one as there tends to be a good deal of liquid run off and can make your crepes soggy.

Typically I segregate the recipes when we are stuffing a separate component, but this crepe recipe is unique to this recipe and not the same you would want to use for your Sunday morning sweet tooth.


3 eggs

1 3/4 cup milk

2 Tablespoons butter, melted

1 cup flour, unsifted

1/2 teaspoon iodized salt

3 Tablespoons extra virgin olive oil


1 pound fresh spinach leaves, washed and finely chopped

1/2 pound fresh Arugula leaves, washed and finely chopped

1/4 pound fresh Italian parsley, washed and finely chopped

1 cup boiling water

1 egg

1/2 cup fresh Romano cheese, grated

1/4 teaspoon nutmeg

1/ teaspoon ionized salt

1 15 ounce container ricotta

  • In a medium mixing bowl, blend 3 eggs, milk, melted butter, and flour until well blended.  Mixture should be rather thin, like a pancake batter.
  • In a non-stick skillet, heat olive oil over medium heat.
  • Pour in batter by 1/4 cup ladles at a time, cooking each until lightly tanned.
  • Set aside.
  • Preheat oven to 150 degrees F.
  • In a large mixing bowl, combine green leaves.  Pour boiling water over leaves and drain into a collander promptly.
  • In a dry large bowl, beat egg, ricotta, Romano, salt and nutmeg until well blended.
  • Stir in leaves.  Blend well.
  • Drop 1 – 2 spoonfuls of filling onto each crepe and roll up.  Secure with a toothpick.
  • In a large baking dish, prepared with non-stick spray or a little olive oil, arrange filled crepes.
  • Bake for fifteen minutes or until crepes are crisped.
  • Remove toothpicks and serve warm.