Pistachio-Spinach Crepes
Ingredients
Crepes
2 Eggs
1 3/4 Cup Milk
1 1/2 Cup Flour
1/2 tsp Garlic salt
2 Tbsp Butter, melted
Filling
10 oz Frozen spinach, thawed and drained
2/3 Cup Borsin
1/4 tsp Ground sage
1 1/2 Cup Ricotta cheese
1/4 Cup Pistachios, finely chopped
Preparation
In a medium sized bowl, beat eggs slightly. Add milk and beat well. Add in flour, garlic salt and butter, then beat until smooth.
Spray medium non-stick skillet with cooking spray. Heat over medium-high heat until hot.
Pour about 1/3 cup batter into skillet, tilting to spread evenly. Cook 45-60 seconds or until light golden brown. Remove crepe from pan and stack on plate.
Cook spinach as directed on package. Drain and squeeze dry with paper towels.
Combine cheeses and sage and mix well. Add pistachios and well-drained cooked spinach. Mix well.
Spread about 1/3 cup cheese mixture evenly over each crepe, then roll up. Cut each roll into 8 pieces.
