Spinach Ricotta filled Crepes with Pepper Cream Sauce

Spinach and Ricotta Filled Crepes is a super simple and quick dinner recipe that can be made in just under an hour. The crepes are made healthy as they are made from whole wheat flour and oat flour and when filled with Spinach and ricotta makes it nutritious and filling too. I often use either tofu or even paneer in place of ricotta cheese making it just as tasty and delicious. I like to top my crepes with a very basic and quick cream sauce, but you can also optionally top it with some marinara sauce as well.  Whole Eggs, Whole Wheat Flour, Oats Flour, Milk, Butter (Salted), Salt, Spinach Leaves (Palak), Ricotta Cheese, Cumin powder (Jeera), Salt, Extra Virgin Olive Oil, Fresh cream, Extra Virgin Olive Oil, Whole Black Peppercorns   Ingredients for Crepe 2 Whole Eggs 1 cup Whole Wheat Flour 1/2 cup Oats Flour 1-1/2 cups Milk 3 tablespoons Butter (Salted) , melted 1/4 teaspoon Salt Ingredients for filling 500 grams Spinach Leaves (Palak) , finely chopped 200 grams Ricotta Cheese , crumbled 1 teaspoon Cumin powder (Jeera) Salt , to taste Extra Virgin Olive Oil , for cooking Ingredients for sauce 200 ml Fresh cream 2 tablespoons Extra Virgin Olive Oil 1 teaspoon Whole Black Peppercorns , coarsely pounded     20   30     To begin making the Spinach Ricotta filled Crepes with Pepper Cream Sauce, first prep all the ingredients and keep them aside.