I’m not usually a fan of mixing sweet and savory ingredients. I never order pad thai, nor would I put mandarin oranges in my veggie salad, or pineapple in a stir-fry. Butternut squash and sweet potatos are tasty with maple syrup or honey, but not with spices like pepper or garlic, not to my palate.
And yet, in the form of crepes stuffed with cheesy sautéed vegetables it works. Thin, crispy crepes with just a hint of sugar and creamy ricotta cheese work perfectly with an earthy blend of garlic, onions, and spinach. Tangy sundried tomatoes and artichoke hearts bring it all together.
Sweet and savory crepes
Makes 6 filled crepes
2/3 cup all-purpose flour
1 tablespoon melted butter
1 cup buttermilk
2 tablespoons sugar
1/4 teaspoon salt
1 small red onion, chopped
2 cloves garlic, chopped
1 10-ounce can artichoke hearts
1 10-ounce package frozen spinach, defrosted
1/2 cup sundried tomatoes, chopped
1 cup ricotta cheese
Mix flour, sugar, and salt in a large bowl. Separately combine buttermilk, eggs, and butter, then add mixture to dry ingredients. Blend well.
Meanwhile, sauté onion and garlic in oil or butter until lightly browned. Add spinach, artichoke hearts, and sundried tomatoes and stir. Cook for a few more minutes, then lower heat and stir in ricotta cheese. Keep on low heat until crepes are prepared.
Heat frying pan, then brush with oil or butter. Pour about 3 tablespoons of batter onto the pan, then lift from heat. Rotate pan gently until batter evenly coats the bottom. Return pan to burner and cook until batter lightly browns and edges lift. Flip the crepe and cook for a few seconds more.
Once crepes are done, spoon ricotta cheese and vegetable mixture onto each. Fold and serve warm.
Nora Dunne is a Monitor contributor.