Spinach And Ricotta Potato Crepes - cooking recipe

Ingredients

None None Potato Crepes
3/4 cup all-purpose flour
1/4 tsp baking soda
7 oz potatoes, peeled, cooked, mashed
2 None large eggs, lightly beaten
3/4 cup buttermilk
None None Filling
2 tbsp butter
1 None small onion, finely chopped
10.5 oz ricotta cheese
7 oz baby spinach, blanched, drained, chopped
1/2 cup sour cream
3 None large hard-boiled eggs, peeled, chopped
None Pinch cayenne pepper
8 slices Swiss cheese
1/4 cup cream

Preparation

Preheat oven to 400\u00b0F. Lightly grease an 8 x 12 inch baking dish.
To make crepes, sift flour and baking soda together. Mix in potato and eggs. Gradually whisk in buttermilk until smooth. Cover and chill 10 minutes.
Meanwhile, make the filling: Melt butter in a frying pan on medium. Saute onion 3-4 minutes, until tender. Transfer to bowl with ricotta, spinach, sour cream, eggs and cayenne. Mix well. Season to taste.
Heat an oiled 7 inch frying pan on medium. Pour in 1/3 cup crepe mixture, swirling to coat pan. Cook 2 minutes each side, until lightly golden. Remove from pan. Repeat with remaining mixture.
Spoon ricotta filling evenly down center of each crepe. Roll up to enclose and arrange side by side in baking dish. Top with cheese slices and pour over cream. Bake 15-20 minutes, until melted and golden.