Pesto and Ricotta Filled Spinach Crepes with Pomegranate

For the Crepes:

1 cup milk

1 cup flour

2 eggs

1 cup frozen spinach

Pinch of salt

For the Filling:

16 oz ricotta cheese

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:

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.

For the filling:

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

To assemble:

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.