Garlicky Spinach Ricotta Crêpes with Feta and Dill

Steps

1. Make the batter: whisk the flour and salt in a bowl, then whisk in the egg, the whole milk and the water until smooth. Whisk in half of the melted butter. Let the batter rest 30 minutes while you make the filling.
2. Make the filling: heat the olive oil in a large skillet over medium heat. Add the green onion and garlic and cook 1 minute until fragrant.
3. Add the spinach in handfuls and cook, stirring, until wilted, about 3 minutes. Tip into a sieve, press out the liquid, cool briefly and chop.
4. In a bowl, stir the chopped spinach with the ricotta, feta, dill, lemon zest, nutmeg and black pepper. Set aside.
5. Wipe out the skillet, or use an 8-inch nonstick pan, and heat over medium. Brush lightly with some of the remaining half of the melted butter.
6. Pour in about 3 tablespoons of batter and swirl to coat the pan thinly. Cook about 1 minute until the edges lift and the underside is golden, flip and cook 30 seconds more. Repeat with the rest of the batter, brushing the pan with the remaining melted butter as needed, to make about 8 crêpes; the egg in the batter cooks through fully.
7. Spread the spinach ricotta filling over one quarter of each crêpe, fold in half and then in half again into triangles.
8. Return the filled crêpes to the skillet over medium-low heat, in batches, and warm 1 to 2 minutes per side until the filling is hot. Serve 2 crêpes per person.