Baked Spinach and Ricotta Crepes
Course: Lunch, Light BitesCuisine: Care, Hospitality, Cafe, ItalianDifficulty: Easy
Servings
10
servingsPrep time
5
minutesCooking time
25
minutesPancake Day often brings high sugar choices, which can make catering for diabetics and other dietary needs challenging. These savoury baked crepes offer an easy to prepare and easy to serve alternative!
Ingredients
5 5 Eggs
250 g 250 Wholemeal Flour
500 ml 500 Milk
3 Tsp 3 Oil
1 kg 1 Spinach
2 cloves 2 Garlic, crushed
400 g 400 Ricotta
120 g 120 Parmesan, grated
Salt & Pepper to taste
- For the sauce
2 kg 2 Chopped Tomatoes
40 g 40 Basil
15 g 15 Vegetable Boullion Powder
3 cloves 3 Garlic, crushed
Directions
- Whisk the flour and eggs together, then gradually whisk in the milk to make a smooth batter. Transfer to a jug.
- Make the crepes, heat oil in one or two pans over a medium heat, add a ladle of the batter, and swirl to cover the base. Cook for a few minutes until set, then flip over. Remove and repeat with the remaining batter to make 20 pancakes in total.
- In a separate pan, cook the spinach and garlic for about 3 mins, stirring until the spinach has completely wilted. Remove from the heat and cool slightly, then beat in the ricotta and add salt and pepper to taste.
- Spoon the spinach filling down the centre of each pancake, then roll them up and arrange snugly in an ovenproof dish. Heat the oven to 180C.
- To make the sauce, add tinned tomatoes, basil, bouillon powder and garlic to a blender and blitz until smooth.
- Pour the sauce over the pancakes and scatter over the parmesan. Bake for 20 mins until browned.
