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Lunch recipe · from the recipe book

Crisp-Folded Oat Crêpes with Herbed Spinach Ricotta

Lacy, nutty oat crêpes folded into quarters around a warm ricotta filling with spinach, green onion, basil and nutmeg, then pan-crisped in butter until golden at the edges.

Crisp-Folded Oat Crêpes with Herbed Spinach Ricotta

Ingredients

  • 1¼ cups100 gOld-fashioned rolled oatsblended into fine flour
  • 3 large150 gEggs
  • 1¼ cups (300 ml)280 gMilk, 2%
  • ¼ tsp2 gSalt
  • 1½ tbsp20 gUnsalted butterdivided: half melted, half for crisping
  • 1¼ tsp6 gCanola oil
  • 8⅓ cups loosely packed250 gBaby spinachroughly chopped
  • 3 medium45 gGreen onionsthinly sliced
  • 1 cup240 gPart-skim ricotta
  • ¼ cup grated25 gGrated Parmesan
  • ½ cup leaves12 gFresh basiltorn
  • ¼ tsp0.5 gGround nutmeg
  • ½ tsp1 gBlack pepper
  • 1⅓ cups200 gCherry tomatoeshalved

Steps

  1. Blend the oats in a blender until they become a fine flour.
  2. Add the egg, milk, salt and half of the butter (melted) to the blender and blend until smooth. Let the batter rest 15 minutes so the oat flour hydrates; it should pour like heavy cream.
  3. While the batter rests, make the filling: heat a large nonstick skillet over medium heat, add the green onion and cook 1 minute, then add the spinach and cook until wilted and the liquid evaporates, about 3 minutes. Transfer to a bowl and let cool slightly.
  4. Stir the ricotta, parmesan, basil, nutmeg and black pepper into the spinach. Set the filling aside.
  5. Wipe the skillet, set it over medium heat and brush lightly with a little of the canola oil. Pour in about 1/4 cup of batter, swirl to coat thinly, and cook until the edges lift and the underside is speckled golden, about 1 1/2 minutes. Flip and cook 30 seconds more until set.
  6. Stack the crêpes on a plate, brushing the skillet with more canola oil as needed, until all the batter and oil are used; you should get about 8 crêpes.
  7. Spread a spoonful of the filling over one quarter of each crêpe, then fold in half and in half again into a wedge.
  8. Melt the remaining half of the butter in the skillet over medium heat. Crisp the folded crêpes in batches, 1 to 2 minutes per side, until golden and the filling is hot.
  9. Serve 2 crêpes per plate with the cherry tomatoes alongside.

Food safety: Cook egg dishes until set, to 160°F (71°C).

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Egg. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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