Ricotta Ham (or Mushroom) Spinach Crepe Casserole

Makes 8-10 filled crepes, or 1 casserole dish

Crepe Ingredients: (makes 8-10 crepes)

• 1 large egg
• 1/2 cup whole milk
• 3 Tbl. water
• 1/2 cup all-purpose flour
• 1/4 tsp. salt
• 1-1/2 Tbl. melted butter, extra for brushing crepe pan

Crepe Filling Ingredients:

• 1 Tbl. olive oil
• 1/2 small white/yellow onion, chopped
• 1 small clove of fresh garlic, minced
• 8 slices of deli ham slices (or for vegetarian, substitute 1 cup sautéed fresh mushrooms)
• 1/2 pkg (5 oz.) frozen chopped spinach (or equivalent in cooked fresh spinach)
• 5 oz. whole milk ricotta
• 3 oz. Gruyere cheese
• Pinch of nutmeg
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper

Crepe Instructions:

1. Mix all ingredients together in food processor until smooth (3-4 sec.) Transfer batter to covered container and refrigerate at least 2 hrs. or up to 2 days.
2. Gently stir if ingredients have separated. Heat crepe pan over medium-high heat. Brush pan with butter which should sizzle when applied. 
3. Pour 2-1/2 Tbl. batter per crepe and rotate pan to distribute batter evenly until whole pan is filled. Flip when brown on underside. Remove crepe to a plate when crepe is sufficiently browned on both sides.
4. Repeat until all the batter is gone. Separate each crepe on plate with wax paper to ensure they don’t stick together.

NOTE: For sweet crepes, modify the above crepe ingredients as follows: Reduce salt to 1/8 tsp. and add 1 Tbl sugar and 1/2 tsp. vanilla extract. 

Crepe Filling Instructions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Heat oil and cook onions until soft. Add garlic and cook for 1 more minute. Transfer to a large bowl.
3. Add rest of ingredients except for ham (if using mushrooms instead, you can add them now) and 1/3 of Gruyere cheese. Mix well.
4. Grease a 13x9x2 glass Pyrex baking dish. Place 1 ham slice on each crepe, then spoon about 2 Tbl. of filling atop the ham. Roll up the crepe as you would an enchilada. Place each rolled crepe into prepared dish lined up in a row.
5. Top with remaining cheese and cover with foil. Bake at 400 degrees Fahrenheit until heated through, about 15 mins. Serve warm with nice side salad. 

NOTE: If doubling the recipe, double the filling ingredients and triple the crepe ingredients.