Spinach And Ricotta Potato Crepes

• 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

1. Preheat oven to 400u0b0F. Lightly grease an 8 x 12 inch baking dish.
2. 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.
3. 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.
4. 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.
5. 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.

crepes, flour, baking soda, potatoes, eggs, buttermilk, filling, butter, onion, ricotta cheese, baby spinach, sour cream, eggs, cayenne pepper, swiss cheese, cream

Taken from recipes-plus.com/api/v2.0/recipes/25496 (may not work)