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Spinach Crepes with Creamy Cashew Filling

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“I love these crepes with all sorts of fillings, especially salmon, but this creamy cashew one is very good, and suited for vegetarians. I use this dish as an appetizer or a main dish.”
READY IN:
1hr 45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift the flour and salt into a bowl.
  2. Beat together the egg, yogurt, water and oil.
  3. Gradually pour it onto the flour, beating constantly.
  4. Stir in the spinach and season with pepper and nutmeg.
  5. To make the filling: heat the oil in a pan and saute the scallions until translucent.
  6. Remove with a slotted spoon and drain on paper towels.
  7. Beat together the ricotta, yogurt, and half the Gruyere.
  8. Beat in the egg and stir in the parsley.
  9. Season with salt and cayenne.
  10. Lightly brush a small skillet with oil and heat.
  11. Pour in 3-4 tablespoons of the crepe batter and tilt the skillet so that it covers the base.
  12. Cook for about 3 minutes, until bubbles apppear int he center.
  13. Turn and cook the othe side for about 2 minutes, until lightly browned.
  14. Slide the crepe onto a warmed plate, then cover with foil and keep warm while you cook the remaining crepes.
  15. Spread a little of the filling over each crepe and fold in half and then half again, envelope style.
  16. Spoon remaining filling on top crepes.
  17. Grease a shallow, ovenproof dish and arrange the crepes in a single layer.
  18. Sprinkle on the remaining cheese and cook in a preheated oven, 350F for 15 minutes.
  19. Serve hot garnished with lemon wedges and cilantro sprigs.

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