Lemony Spinach Ricotta Oat Crêpes

Steps

1. Blend the oats in a blender until they are a fine flour.
2. Add the milk, eggs, half the melted butter and half the salt to the blender and blend until smooth. Let the batter rest 15 minutes so the oat flour hydrates.
3. Meanwhile, make the filling: heat the olive oil in a large nonstick skillet over medium heat, add the garlic and cook 30 seconds until fragrant.
4. Add the spinach and cook, stirring, 2 to 3 minutes until wilted. Transfer to a sieve, press out the liquid, then chop.
5. In a bowl, stir together the ricotta, Parmesan, lemon zest, nutmeg, black pepper, the remaining half of the salt and the chopped spinach. Wipe out the skillet.
6. Heat the skillet over medium heat and brush lightly with some of the remaining melted butter. Stir the batter, pour in about 1/4 cup and swirl to coat the pan thinly.
7. Cook about 1 1/2 minutes until the edges lift and the underside is lightly golden, flip and cook 30 seconds more; the egg batter is fully set when no wet spots remain. Repeat with the rest of the batter, brushing the pan with the rest of the melted butter as needed, to make 8 crêpes.
8. Spread the spinach-ricotta filling over the crêpes, fold each into quarters, and return them to the skillet over low heat for 1 to 2 minutes per side until the filling is warm. Serve 2 crêpes per person.