Spinach Ricotta Crepes – Mother’s Day Fooding

I have many memories of a variety of food events surrounding ‘Mother’s Day.’

A time of year that hints to the impending heat of a typical Texas summer, but also lends itself to some of the best outdoor color and the last bit of wildflowers from spring.

Many a buffet brunch was had at the Wyndham Hotel in San Antonio. Tinkling musical standards on the grand piano, ice sculptures, and pink themed ballrooms with tables where I could load my plate full of chilled shrimp and other items like eclairs, brioche, and divine discoveries I hadn’t yet seen at the tender age of 10.

As time passed, there were additional brunch buffets…Tapatio Springs in the Texas Hill County to name one. A throw back of extensive wood paneling utilizing the 1970’s color schemes of your local Howard Johnson’s.

Once again, ice sculptures and men (excluding my Father of course) who decided to break from their Sunday golfing just long enough to suck down raw oysters and rubbery cheese with their blue-haired mothers and country club wives.

I could go on…

Although I nixed the ice sculpture and can’t play the piano, Mother’s Day continues to be an event where I can bust out the froo-froo dishes and one of my Mom’s absolute favorites, Spinach Ricotta Crepes.

Being somewhat of a self-taught cook, my journey to attempt challenging dishes began somewhere around the age of 13. In my school library, where I can only assume I should have been researching the latest ‘Seventeen Magazine’ or scoping out out boys, I would find myself flipping through cookbook after cookbook. One afternoon coming across, ‘Crepes with Ricotta-Spinach Filling.’

Crepes? Ricotta? Bechamel??!!

These were things foreign to me at the time.I used a nickel to make a photo-copy and later insisted that I make this strange concoction for Mother’s Day.

That was in 1993.

I can’t remember if they were actually good on the first try, but they have become a favorite of my Mother’s over the years. I always take pride in a dish that someone I love – loves.

Along the way I upgraded to a new crepe recipe and no longer need the béchamel instructions as I did back then, but I do still have the original photo-copy for the filling.

Some people use the economy as a good excuse to stay in and cook at home.

I secretly hope that during this time, some will re-discover the joy of cooking and entertaining at home with family and friends.

The following recipe will serve 4 to 6 adults. It’s perfect on its on with fruit for brunch but also makes a lovely side served with a roasted chicken. I have found it easiest to make all 3 items (filling, bechamel, & crepes) ahead of time. Once they are all complete you can easily build the dish in no time.

Ricotta Spinach Filling

Ingredients

Preheat oven to 350 and butter a 9×5x3 inch loaf pan

Either in food processor or using a stand mixer blend spinach, ricotta, Parmesan, and eggs until well combined. Season with Salt, Pepper, & Nutmeg to taste.

Pour mixture into pan and bake for approx 30-35 min, until puffed and firm to the touch. Remove and cool completely.

Fold Whipped Cream into prepared & cooled Bechamel – set aside.

Increase oven to 400 degrees and butter a 13×9x2 baking dish.

Fluff ricotta mixture with fork and divide amongst crepes. Roll or fold over to enclose.

Arrange filled crepes in single layer with seam side down, spoon with Bechamel/Cream mixture, & Sprinke with nutmeg.

Bake for 10-12 minutes in the middle of over. Transfer to Broiler for 1-2 min. or until golden brown.

Serve!

Crepes (Yields 15-20 crepes)

Ingredients

In a blender, combine all ingredients and blend for 20 seconds. I like pouring the batter into my large Pyrex measuring cup with a spout, making it easy to pour into the crepe pan later.

Refrigerate for at least 1 hour, allowing the air bubbles to subside.

Heat a small crepe or non-stick pan on medium heat. Lift pan from heat and pour approx. 1 ounce of batter into pan while swirling into a circle. Returning pan to heat, cook for approx 30 seconds and flip.

Crepes should be pliable, careful not to overcook! This step can be done a day ahead, simply cover crepes with a towel and prior to use.

Bechamel (Yields 3 Cups)

Ingredients

Directions

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Continuing over medium heat, cook until the mixture turns a light, golden sandy color, about 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg. Set aside and make certain it has cooled completely prior to use.