Sometimes you want something sweet for dinner, right? But cooking up something that hits your sweet spot isn’t always healthy. So this week, Dinner for Two brings you a quick fix that won’t make you count your calories: raspberry, spinach, and cheese tortilla crepes.
Last week, my fridge was almost empty. I had flour tortillas, a bag of spinach, milk, eggs, half a container of raspberries that somehow survived the weekend, and (of course) goat cheese. And after a long day at the office, the last thing I wanted to do was roll a cart around the grocery store. No, I was determined to make something amazing without leaving my apartment.
So I experimented, and ended up with these delightful “crepes.” Made with tortillas instead of batter, they’re super easy, and so tasty, too. With the ingredients below, you’ll have enough for four small crepes per person:
- 2 eggs
- 3 cups milk
- 8 flour tortillas
- 1 tsp vanilla extract
- 1 tsp honey
- 8 raspberries
- 2 cups goat cheese
- 1 bag spinach
- 8 tbsp strawberry jam or preserves
- 1 tbsp butter
- Powdered sugar
1. Do the Prep Work
First, cut the tortillas into squares and rinse your spinach and raspberries. Fill a square glass casserole dish with three cups of milk, crack open two eggs, and whisk the mixture with a fork for about 30 seconds. (This is what’s going to make your tortillas look and act like crepes.) Next, add a teaspoon of vanilla extract and a teaspoon of honey and mix again with a fork until blended.
Then, one by one, dunk each tortilla in the egg-milk batter for a good 30 seconds, letting it soak up some sweetness. Place the soaked tortillas on a plate and get ready to start stuffing.
2. Fill Your Crepes
Next, with your tortilla squares open-faced, pile on a tablespoon of strawberry jam, four to six spinach leaves, a raspberry, and a generous helping of goat cheese crumbles on each. (If you don’t love—or have—raspberries, try blueberries or juicy strawberry slices instead. Once the ingredients are piled on top, fold your tortillas into triangles, tuck the corners in, and fold the point under the corners.
3. Get Cooking
With your stovetop set to medium, melt a tablespoon of butter and then tilt your pan back and forth so that it covers the entire surface. Next, use a spatula to place as many crepes as you have room for on your pan. Cook for 1-2 minutes on each side. After cooking each side, press the crepes down with the spatula for a few seconds, until the outside is a golden brown. Once your crepes are all cooked up, add a little pinch of powdered sugar to each.
This sweet, tasty entrée will taste great with a simple spinach salad with raspberry vinaigrette, a side of fresh fruit, and a glass of the rosé you’ve been saving.