Savory Ricotta and Spinach Crepes with Lemon-Zest Garnish

Place 2 tablespoons of raw pine nuts in a small dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently until golden brown and fragrant. Remove from heat and set aside.

In a large mixing bowl, whisk together 1 cup of all-purpose flour and 2 large eggs until a thick paste forms. Gradually pour in 1.25 cups of whole milk, whisking constantly to prevent lumps. Melt 2 tablespoons of unsalted butter and whisk it into the batter. Let the batter rest at room temperature for 20 minutes to allow the gluten to relax.

While the batter rests, finely mince 1 shallot and 2 garlic cloves. Use a microplane to grate 0.5 cups of fresh parmesan cheese and 0.25 teaspoon of whole nutmeg.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced shallot and garlic, sautéing for 2-3 minutes until translucent. Add 10 ounces of fresh baby spinach in batches, tossing until completely wilted. Season with a pinch of salt and black pepper.

Transfer the cooked spinach to a fine-mesh sieve or clean kitchen towel. Squeeze firmly to remove as much liquid as possible; this prevents the crepes from becoming soggy. Finely chop the squeezed spinach.

In a medium bowl, combine the chopped spinach, 1.5 cups of ricotta cheese, the grated parmesan, the grated nutmeg, and 2 tablespoons of heavy cream. Stir until well combined and set aside.

Heat an 8-inch non-stick crepe pan or skillet over medium heat and lightly coat with the remaining 1 tablespoon of unsalted butter. Pour 1/4 cup of the rested batter into the center of the pan, immediately swirling it to coat the bottom in a thin, even layer.

Cook the crepe for about 60-90 seconds until the edges are lightly browned and lacy. Carefully flip with a offset spatula and cook the other side for 30 seconds. Repeat with the remaining batter to make 8 crepes.

Lay each crepe flat and place 2-3 tablespoons of the spinach-ricotta mixture in the center. Roll the crepe tightly or fold into quarters.

Zest the whole lemon and finely snip 1 tablespoon of fresh chives. Garnish the warm crepes with the lemon zest, chives, and the toasted pine nuts. Serve immediately with a squeeze of fresh lemon juice if desired.