Pesto and Ricotta Filled Spinach Crepes with Pomegranate

This is a truly great recipe: not only are these pesto and ricotta filled spinach crepes with pomegranate totally delicious, they also take minimal time and effort to make!

For the Crepes:
 1 cup milk
 1 cup flour
 2 eggs
 2 tbsp Colavita Olive Oil, plus more for cooking the crepes.
 1 cup frozen spinach
 Pinch of salt
For the Filling:
 16 oz ricotta cheese
 1 Colavita Pesto
For the Topping:
 Fresh or frozen pomegranate seeds
Equipment:
 A crepe pan works best, but a frying pan will do the trick!

For the crepes:
1

Add all the crepe ingredients to a blender and purée until smooth. Pour it into a bowl.

2

Heat a crepe or frying pan over medium-low heat. Drizzle the pan with about 1 tsp of Colavita Olive Oil.

3

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.

4

Allow it to cook for about 1-2 minutes and flip. Cook another minute. Slide the crepe from the pan onto a dish.

5

Oil the pan again and repeat with the remaining batter.

For the filling:
6

In a small bowl, mix together the ricotta and the pesto.

To assemble:
7

Spoon the cheese and pesto mixture into the center of the crepe and fold in thirds.

8

Garnish with pomegranate seeds and serve alongside remaining cheese.