Baked spinach & ricotta crepes
Method
- Whisk the milk with 2 eggs, the sugar and a pinch of salt in a large bowl.
- Then add the flour, little by little, continually whisking until smooth. Set aside for 30 mins.
- Place the spinach in a colander on top of a bowl and pour boiling water over. Drain well, squeeze out any extra moisture and then chop.
- When ready, preheat oven to 180°C fan forced (200°C normal).
- Gently melt the butter in a small non-stick pan. Then whisk this into the batter and cook the crepes, one at a time.
- Combine the ricotta with the chopped spinach, 1 cup grated parmesan, the breadcrumbs, parsley and seasonings using a wooden spoon until well combined, adding an egg if too dry.
- Spread a little tomato cooking sauce into the base of an oven dish. Place a crepe on the workbench, spoon a mound of the filling along the centre right to the edge and roll up. Place in the oven dish. Repeat the process with the remaining crepes, packing tightly.
- Then spread more tomato sauce over the top, sprinkle with extra parmesan, plenty of gruyere and a little cream. Cook in the oven for about 20 mins, covering with kitchen foil if browning too much.
- Serve with a simple green salad on the side.
Ingredients
- 180 ml milk
- 2-3 large eggs
- a pinch of sugar
- sea salt & freshly ground pepper
- 145 gm plain flour
- 4 good handfuls baby spinach leaves, washed well & stalks removed
- a good knob of butter
- 750 gm fresh ricotta, drained well
- 1½ cups freshly grated parmesan
- ½ cup breadcrumbs
- 3 tbsp chopped fresh parsley
- Italian tomato cooking sauce
- ½ cup freshly grated gruyere
- cream
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.