Folded Spinach Ricotta Crêpes with Walnuts and Basil

Steps

1. Make the batter first: whisk the all-purpose flour, whole wheat flour and half of the salt in a bowl. Whisk in the eggs, milk and water until smooth, then whisk in half of the melted butter. Rest the batter 30 minutes at room temperature while you make the filling.
2. Toast the walnuts in a dry 10-inch nonstick skillet over medium heat for 3 to 4 minutes until fragrant; transfer to a plate.
3. In the same skillet, warm the olive oil over medium heat, add the garlic and cook 30 seconds. Add the spinach and the remaining half of the salt and cook, tossing, until wilted, about 3 minutes. Tip into a sieve, press out the liquid and chop.
4. In a bowl, stir the ricotta, parmesan, basil, lemon zest, black pepper and nutmeg until creamy, then fold in the chopped spinach.
5. Wipe the skillet and heat over medium. Brush lightly with a little of the remaining melted butter, pour in about 1/4 cup of batter and swirl to coat thinly. Cook about 1 minute until the edges lift, flip and cook 30 seconds more until set with no wet batter left. Repeat to make about 8 crêpes, brushing the pan with the rest of the remaining melted butter as needed and stacking the crêpes on a plate.
6. Spread an eighth of the ricotta-spinach filling over one quarter of each crêpe and fold into quarters.
7. Return the folded crêpes to the skillet over medium-low, in batches, and cook about 2 minutes per side until lightly crisp and the filling is hot.
8. Serve two crêpes per person, scattered with the toasted walnuts.