Crepes with Spinach and Ricotta

1.In a large mixing bowl, whisk together the flour and eggs.

2.Gradually add in the milk and water, stirring to combine until smooth.

3.Add the melted butter and salt, and whisk until the batter is smooth and free of lumps.

4.Cover the batter and let it rest in the refrigerator for at least 30 minutes.

5.While the batter is resting, prepare the filling by heating olive oil in a large skillet over medium heat.

6.Add minced garlic to the skillet and sauté for about 1 minute until fragrant.

7.Add the spinach leaves to the skillet and cook until wilted, about 3-4 minutes.

8.Remove the spinach from the heat and let it cool slightly.

9.In a mixing bowl, combine ricotta cheese, grated Parmesan, nutmeg, and the cooked spinach.

10.Season the filling with salt and pepper to taste, and mix well.

11.Heat a lightly oiled non-stick skillet over medium-high heat.

12.Pour about 1/4 cup of batter onto the skillet and tilt the pan in a circular motion to spread the batter evenly.

13.Cook the crepe for about 2 minutes until the bottom is light brown, then flip and cook the other side for another 1-2 minutes.

14.Remove the crepe from the skillet and repeat with the remaining batter.

15.To assemble, place a spoonful of the spinach and ricotta filling onto each crepe.

16.Fold the crepe over the filling and serve warm.