Simplicity is key when putting a spin on these classic Italian crepes.
This week flew by. It was quite the busy week. And now, it's Sunday. A new week begins. And my sister arrives on Thursday! It will be her first visit to San Francisco, first time in California, and first trip by plane (and might I add it's a solo flight).
I'm very excited to spend the week showing her around this amazing city. Between the food and the neighborhoods, the parks and the views we will have quite a packed schedule.
Crepes. Crepes are sometimes savory and sometimes sweet. I have yet to decide which I prefer, and I have tried to make both. You can get really wacky with the fillings for crepes. I wanted simple ingredients with lots of flavor and found this recipe in one of my favorite cookbooks: Silver Spoon.
I am slowly adding to my collection of cookbooks since my move to San Francisco. I love flipping through the pages to look at photographs and gain insight for new dishes. Silver Spoon focuses on all things Italian from the cuisine to the preparation to the ingredients. I am the farthest thing from Italian but it is certainly a favorite of mine to cook and devour.
I listened to the new Angel Olsen album burn your fire for no witness while I spent the afternoon making these crepes. It's amazing. If you like folk/americana definitely check her out. The songwriting blew my mind and so did the vocals and guitar and... yeah, it was just perfect cooking music for a cloudy, wet San Francisco day.
I love cooking during the weekend. I have the whole day ahead of me to create as many dishes as possible (time-wise and stamina-wise). I try to go for at least one and if I feel overly ambitious three. That usually leads to an enormous disaster and I spend the entire next morning cleaning. That's just what happens when your kitchen is the size of a bathroom.
The crepes yielded little mess and were simply delicious. The arugula added such a nice kick to the spinach flavor, and I loved the sprinkled parmesan on top of the crispy crepe. When you are making the batter it is important to gradually add the milk, and continue to add it even if you are skeptical about its liquid consistency. It hold together well even though it is so milky.
spinach, arugula + ricotta whole wheat crepes
Adapted from Silver Spoon
Makes 12 crepes
for the crepes:
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 cup whole milk
2 tbsp butter
for the spinach, arugula, ricotta filling:
15 ounces spinach
4 ounces arugula
1/2 cup ricotta cheese
1 egg yolk
1 tbsp butter
canola oil spray
scant 2 tbsp shredded parmesan cheese for sprinkling
First, prepare the crepe batter. Sift the whole wheat and all-purpose flour into a large bowl. In a separate, small bowl whisk the eggs and 3 tablespoons of milk. Add the egg mixture to the flour with a sprinkle of salt. Gradually add the remaining milk to the flour mixture while whisking together. This will form a liquidy crepe batter. Melt 2 tablespoons of butter and let cool. Add to the batter. Set aside for at least one hour. Spray a crepe pan or nonstick pan. Add scant 1/4 cup of the batter and swirl around to reach all surface of the pan. Flip with a spatula after 3 minutes or when golden brown. Cook on the other side for 1 minute until golden brown. Remove and set on a plate. Continue until all batter is used.
Preheat the oven to 350 degrees. Spray or butter a large baking pan. Wash the spinach and arugula if not already. Cook on medium-low in a large pot or dutch oven with just the water clinging to it until completely wilted - for about 5 minutes. Squeeze as much liquid as possible from the spinach + arugula then chop it into small bits. Sauté in 1 tablespoon of butter for about 2 minutes, remove and put into a medium bowl. Stir in the ricotta and egg yolk to make the crepe filling.
Add two spoonfuls to half of the crepe and fold over. Place crepes in a single layer in the pan and sprinkle with shredded parmesan. You may need to make 2 batches of crepes. When crepes are prepared place in the oven for 15 minutes.