Categories
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Crepes with Spinach and Ricotta |
Tips: Turn light herb crepes into something
special. Fill with a spinach, cheese and
pine nut filling, then bake and serve with
a delicious tomato sauce.
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Yield:4
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INGREDIENTS: |
| 1 cup |
chopped fresh herbs |
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| 1/2 cup |
milk |
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| 3 |
eggs |
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| 1 tbsp |
sunflower oil, plus extra for frying and greasing |
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| 1/4 cup |
plain(all-purpose) flour |
|
| pinch |
salt |
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| 2 tbsp |
olive oil |
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| 14 oz can |
chopped tomatoes |
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| pinch |
soft light brown sugar |
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grated nutmeg |
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ground black pepper |
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FOR THE SAUCE |
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| 1 |
small onion, chopped |
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| 2 |
garlic cloves, crushed |
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FOR THE FILLING |
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| 1 lb |
fresh spinach, cooked and drained |
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| 3/4 cup |
ricotta cheese |
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| 1/4 cup |
pine nuts, toasted |
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| 5 |
sun-dried tomato halves in olive oil, drained and chopped |
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| 2 tbsp |
shredded fresh basil |
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| 4 |
egg whites |
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DIRECTIONS:
- To make the crepes, place the herbs and sunflower oil in a food processor and process until smooth. Add the milk, eggs, flour and salt and process again. Leave to rest for 30 minutes.
- Heat a small non-stick frying pan and add a small amount of sunflower oil. Pour in a ladleful of the batter. Swirl around until the batter covers the base evenly. Cook for 2 minutes, turn over and cook for a further 1-2 minutes. make seven more crepes.
- To make the sauce, heat the olive oil in a pan, add the onion and garlic, and cook for 5 minutes. Stir in the tomatoes and sugar, and cook for 10 minutes until thickened. Process in a blender, then sieve (strain). Preheat the oven to 375`F.
- To make the filling, mix together the spinach and the ricotta, pine nuts, tomatoes, basil, nutmeg and pepper. Whisk the egg whites until they are stiff. Stir one-third into the spinach mixture, then gently fold in the rest.
- Place one crepe at a time on a lightly oiled baking sheet, add a spoonful of filling and fold into quarters. Bake for 12 minutes.
- Meanwhile, pour the tomato sauce into a small pan and reheat it gently, stirring occasionally. Serve the sauce with the hot crepes.
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