Spinach and Ricotta Crêpes

 Spinach and Ricotta Crepes

Spinach and Ricotta Crêpes

These are simple vegetarian treats that are great to share as part of a relaxed dinner.

Of course, the filling can be altered to your favourites - smokey ham and melty cheese is brilliant, as is semi-dried tomatoes with basil and bocconcini cheese...

Spinach and Ricotta Crepes

For the Crêpe batter:

200 grams plain sifted flour or gluten free flour
Pinch of salt
100mls of iced water
200mls buttermilk
1 tablespoon of melted butter
1 egg, beaten

Beat all ingredients together with a whisk until very light and fluffy.  Mixture should be fairly runny, add more water if mix is too thick.

Cook on a fairly high heat, spreading the pancake very thinly over the surface of the frying pan.  Flip only once until just cooked.  Pile up crêpes on a warmed plate and cover with foil until needed.

 

For the filling:

1 bunch of spinach, finely chopped
1 large leek, finely chopped
2 cloves of garlic, crushed
1 bunch of basil, finely chopped
½ cup grated parmesan cheese
300 grams ricotta or cottage cheese
2 eggs beaten
¼ teaspoon salt
½ cup chopped parsley
¼ teaspoon carraway seeds
¼ teaspoon nutmeg
pepper to taste
 

Additional parmesan cheese to top the filled crêpes

Pre-heat oven to 180°C

In a large saucepan, add butter, garlic, spinach, leek and pepper and cook until leeks are translucent.  Add carraway seeds and herbs then set aside to cool.

In a large mixing bowl, combine salt, ricotta, eggs, parmesan, nutmeg to a thick paste.  Add the spinach mix and combine well.

To assemble your crêpes, Lay out your crêpe placing the filling on the side closest to you.  

Spoon in enough spinach mix to generously fill the crêpe and roll the crêpe away from you so the seam is on the bottom of the baking tray, forming a neat log. When all crêpes are filled lay them on a baking sheet and sprinkle with parmesan cheese and oregano leaves. 

Adding a few fresh tomatoes and allowing them to gently roast with the crêpes adds a great flavour boost.

Spinach and Ricotta Crepes

 

Bake in a moderate oven for 25 minutes or until golden and crispy on top.  These are great reheated the next day too!