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Dairy
Medium
45 Minutes
Diets 
6 tablespoons flour
5 tablespoons sugar
5 eggs
1 cup milk or club soda
1 tablespoon oil
1 tablespoon oil
8 ounces feta cheese
12 ounces ricotta cheese
16 ounces frozen spinach
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 tablespoon Bartenura Olive Oil
1/2 teaspoon freshly ground Gefen Black Pepper
Less than 1 teaspoon kosher salt
store-bought salsa, for serving
Whisk together crêpe ingredients in a large bowl until smooth.
Grease a non-stick pan.
Using a ladle, pour enough batter into the pan to coat the bottom evenly. (You may have to swirl the pan in a circular motion to create an even layer of batter.) Once the batter solidifies into a crêpe (about 1 minute), turn it over and cook on the other side for 30 seconds.
Remove from pan.
Mix feta cheese and ricotta cheese in a bowl to combine.
Place frozen spinach in a strainer to defrost. Press firmly on spinach to remove excess water.
Sauté the garlic in a large skillet in olive oil until fragrant (not brown). Add spinach and sauté about five minutes or until extra water has disappeared. Add salt and pepper.
Place about two to three tablespoons of the cheese mixture into the center of each crêpe and one to two tablespoons of spinach filling on top.
Roll up and cover until ready to serve.
Gently heat the salsa in a small pan or in the microwave. Pour over warm crêpes before serving.
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