Spinach & Ricotta Stuffed Crepes

Amazing Appetizers!

Crepe:
2 large eggs
¾ cup milk
½ cup water
1 cup flour
3 tbsp. melted butter
½ tsp garlic herb seasoning
1 tsp lemon juice

Filling:
3 tbsp. unsalted butter
4 cups spinach
1 medium red onion
2 cups ricotta  

Crepe:

1. In blender or food processor combine all ingredients and pulse for 10 seconds
2. Heat a small pan and add butter
3. Pour out portion of batter into the middle of the pan and pick up the pan to spread the batter around
4. Cook on each side for 30 seconds

Filling:

1. Dice red onion and sauté over medium heat with butter, salt, and pepper
2. Add spinach and cover pan to allow the spinach to reduce
3. Stir onion and spinach mixture and then take off heat to cool slightly
4. Combine onions and spinach with ricotta and mix well
5. Serve on crepes