Ricotta Ham (or Mushroom) Spinach Crepe Casserole

Name: Ricotta Ham (or Mushroom) Spinach Crepe Casserole
Ingredients: 2 large eggs; 1 cup whole milk; 6 Tbs. water; 1 cup all-purpose flour; 1/2 tsp. salt; 3 Tbl. melted butter, extra for brushing crepe pan; 1 Tbl. olive oil; 1/2 small white/yellow onion, chopped; 1 small clove of fresh garlic, minced; 8 slices of deli ham slices (or for vegetarian, substitute 1 cup sautéed fresh mushrooms); 1/2 pkg (5 oz.) frozen chopped spinach (or equivalent in cooked fresh spinach); 5 oz. whole milk ricotta; 3 oz. Gruyere cheese; Pinch of nutmeg; 1/2 tsp. freshly ground black pepper

chowmouth.com

Delicious crepes filled with spinach, ricotta, and Gruyère, perfect for a cozy casserole or individual servings.

View full recipe on chowmouth.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chowmouth.com.

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Food processor
Crepe pan
Pastry brush
Baking dish
Chef's knife
Cutting board
Mixing bowl
Measuring cup
Measuring spoon
Spoon
Plate
Wax paper
Aluminum foil
Airtight container
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Ingredients

2 large eggs
1 cup whole milk
6 Tbs. water
1 cup all-purpose flour
1/2 tsp. salt
3 Tbl. melted butter, extra for brushing crepe pan
1 Tbl. olive oil
1/2 small white/yellow onion, chopped
1 small clove of fresh garlic, minced
8 slices of deli ham slices (or for vegetarian, substitute 1 cup sautéed fresh mushrooms)
1/2 pkg (5 oz.) frozen chopped spinach (or equivalent in cooked fresh spinach)
5 oz. whole milk ricotta
3 oz. Gruyere cheese
Pinch of nutmeg
1/2 tsp. freshly ground black pepper