How to Make Savory Ricotta & Spinach Stuffed Crêpes

• In a mixing bowl, whisk together flour, eggs, milk, melted butter, salt, pepper, and dried herbs until smooth. Let the batter rest for about 15 minutes.
• Heat a non-stick skillet or crêpe pan over medium heat. Lightly grease with butter or oil.
• Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly. Cook for 1–2 minutes until golden. Flip and cook another 30 seconds. Repeat with remaining batter.
• In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds. Add chopped spinach and cook until wilted, about 2–3 minutes. Let cool slightly.
• In a bowl, combine ricotta cheese, sautéed spinach, grated Parmesan cheese, salt, and pepper. Mix until well combined.
• Take a crêpe and place a spoonful of filling in the center. Fold the crêpe over the filling and repeat with remaining crêpes.
• Serve the stuffed crêpes on a plate, sprinkled with additional grated Parmesan cheese and fresh herbs.