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!
Add all the crepe ingredients to a blender and purée until smooth. Pour it into a bowl.
Heat a crepe or frying pan over medium-low heat. Drizzle the pan with about 1 tsp of Colavita Olive Oil.
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.
Allow it to cook for about 1-2 minutes and flip. Cook another minute. Slide the crepe from the pan onto a dish.
Oil the pan again and repeat with the remaining batter.
In a small bowl, mix together the ricotta and the pesto.
Spoon the cheese and pesto mixture into the center of the crepe and fold in thirds.
Garnish with pomegranate seeds and serve alongside remaining cheese.