Crespelle With Spinach, Ricotta, and Marinara

A crespelle is the Italian version of a savory crepe. They're light, delicious, and much faster to make than homemade pasta. These crespelle are stuffed with a creamy cashew-based ricotta and spinach, smothered in your favorite marinara sauce and even more cheese! They are delicious, comforting, and surprisingly easy to make.

CRESPELLE WITH SPINACH, RICOTTA, AND MARINARA [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE FILLING:

• 1 cup cashews, soaked for at least 8 hours
• 1 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 2 tablespoons fresh lemon juice
• A pinch of salt
• 4 cloves garlic, minced
• 1 tablespoon olive or coconut oil
• 1 cup frozen chopped spinach

FOR THE CRESPELLE:

• 3/4 cup chickpea flour
• 1 cup vegetable broth
• 1 teaspoon garlic powder
• A pinch of salt
• Coconut oil, for the pan

TO ASSEMBLE:

• 1 cup marinara sauce
• Fresh basil, for garnish

PREPARATION

TO MAKE THE FILLING:

1. In a blender, add the cashews, almond milk, nutritional yeast, garlic powder, lemon juice, and salt. Blend until completely smooth.
2. In a medium skillet, heat olive oil. Sauté garlic until fragrant and add spinach. Sauté for another minute and then add half of the ricotta from the blender. Stir until all ingredients are incorporated and transfer to a bowl. Set aside.

TO MAKE THE CRESPELLE:

1. In a medium bowl, whisk together chickpea flour, vegetable broth, garlic powder, and salt.
2. Heat a non-stick skillet on medium/low heat. When the pan is hot, pour a little batter into the pan. Spread batter out with a spatula or tilt skillet to distribute in a thin, even layer. Cook until it’s not sticky to the touch anymore. You’re not flipping, so you want to make sure it has cooked through. When cooked, fold each side in and remove from pan.

TO ASSEMBLE:

1. Add a couple rounded teaspoons of the ricotta-spinach mixture into the crespelle. Place stuffed crespelle on a platter and spoon marinara over. Pour the other half of the ricotta from the blender over top.
2. If you like, broil on high until the ricotta begins to brown and get bubbly.
3. Garnish with fresh basil and serve.

http://www.onegreenplanet.org/vegan-recipe/crespelle-with-spinach-ricotta-and-marinara/