![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2021\/08\/Pesto-and-Ricotta-Filled-Spinach-Crepes-with-Pomegranate-683x1024.jpg\")
Pesto and Ricotta Filled Spinach Crepes with Pomegranate<\/p>\nPesto and Ricotta Filled Spinach Crepes with Pomegranate<\/p>\n
<\/p>\n
For the Crepes:<\/p>\n
1 cup milk<\/p>\n
1 cup flour<\/p>\n
2 eggs<\/p>\n
2 T. Olive Oil, plus more for cooking the crepes.<\/p>\n
1 cup frozen spinach<\/p>\n
Pinch of salt<\/p>\n
For the Filling:<\/p>\n
16 oz ricotta cheese<\/p>\n
1 jar Colavita Pesto<\/p>\n
For the Topping:<\/p>\n
Fresh or frozen pomegranate seeds<\/p>\n
<\/p>\n
Add all the crepe ingredients to a blender and pur\u00c3\u00a9e until smooth. Pour it into a bowl. Heat a crepe or frying pan over medium-low heat. Drizzle the pan with about 1 tsp. of Olive Oil. Ladle a scoop of the crepe mixture into the hot pan and swirl it around the surface of the pan, so that there is a thin, even layer. Allow it to cook for about 1-2 minutes and flip. Cook another minute. Slide the crepe from the pan onto a dish. Oil the pan again and repeat with the remaining batter. For the filling: In a small bowl, mix together the ricotta and the pesto. To assemble: Spoon the cheese and pesto mixture into the center of the crepe and fold in thirds. Garnish with pomegranate seeds and serve alongside remaining cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pesto and Ricotta Filled Spinach Crepes with Pomegranate For the Crepes: 1 cup milk 1 cup flour 2 eggs 2 T. Olive Oil, plus more for cooking the crepes. 1 cup frozen spinach Pinch of salt For the Filling: 16 oz ricotta cheese 1 jar Colavita Pesto For the Topping: Fresh or frozen pomegranate seeds Add all the crepe ingredients to a blender and pur\u00c3\u00a9e until smooth. Pour it into a bowl. Heat a crepe or frying pan…<\/p>\n