Heat the oven to 400 degrees Fahrenheit
Place on sheet pan and bake the potato in the oven until the potatoes are fork tender
While the potatoes are baking, mince the onions
Then, thinly slice the ham into strips
Shred mozzarella cheese (if not shredded already)
Blend the oats in a food processor or blender until it is a fine powder, this will be used as the flour substitute
Once the potatoes are cooled, peel them, then cut them into quarters
Combine the minced onions, peeled potatoes, salt, black pepper and oat flour into blender
Then add the eggs and milk to the ingredients in the blender and blend until the consistency is runny
After blending the batter, heat up a nonstick pan over medium-high heat with enough butter to coat the bottom of the pan
Once hot, add a thin layer of the crepe batter from the blender
Using a nonstick pan, pour a small amount of batter, allowing it to spread out on the surface of the pan. Place in oven and bake for 12-15 min. Until the top is browned. Remove and keep warm and repeat until all the batter is done.
In a separate bowl, combine the ricotta cheese with the mozzarella cheese and italian seasoning, salt and pepper to taste
In another pan over medium heat, add butter
Then, add the garlic and sweat until fragrant
Add the spinach and sweat until wilted
Add the wilted spinach to the cheese mixture
Add cheese and spinach mixture to half of the hot crepe
After adding the spinach-cheese mixture and the ham, fold the crepe into thirds and place back on the hot pan
Stack the crepes i, take the round crepe place the ham and spinach-cheese mixture
Then, place it over into a second crepe, etc.
Then, heat in oven, until it becomes melted.
Once cheese is slightly melted and the crepe is browned, remove from heat
If these fillings aren’t to your liking, choose any sandwich fillings and fold it into the crepe!
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