Place a clean bed-sheet on your kitchen table for the cooked crepes. Prepare 2 pounds of ricotta with 3 egg yolks, salt, pepper, a pinch of nutmeg, and a good third of a cup of parmesan cheese. If adding spinach, wash and cook the spinach, then drain and squeeze all the water out and chop. The add the chopped spinach to the ricotta mixture.
Heat two lightly oiled non-stick skillets over medium-low heat. One should be about an 8-inch, the other larger (I use my trusty cast iron as the number 2 skillet). Pour about 1/4 cup of batter into the first skillet, and swirl the skillet to get the batter to spread evenly.
When the crepe begins to look dry on top (only a minute or two), flip the pan over the larger skillet so the crepe land on the flip side.
|Flip the crepe|
Re-oil the first pan. By the time you pour the next crepe, side two of the first crepe is done and it's ready to flip onto your clean bed-sheet. (Oh, figu miu, lenzuolo nun c'e bianco?*)
|The crepes will have a "rubbery" texture and feel|
|Looks like the lunar surface.|
Allora, la cena e pronto.