Ricotta cheese and spinach stuffed crepes
for 4 people
My inspiration for this delight came from the Italian chefs aboard the Oceania Insignia. I recently enjoyed a similar crêpe for lunch while the ship was in port Auckland.
Crepes (makes 8)
| 3 | Eggs |
| 2 Tbsp | Plain flour |
| 1 Tbsp | Milk |
| 1 Tbsp | Water |
| 1 pinch | Salt |
| 25 g | Butter |
Filling
| 350 g | Frozen spinach, thawed and squeezed dry |
| 1 ½ cups | Ricotta cheese (Main) |
| 1 pinch | Grated nutmeg |
| 1 large | Egg, lightly beaten |
| ¼ cup | Grated parmesan cheese |
| 100 g | Mozzarella cheese, shredded |
Sauce
| 3 ½ cups | Pasta sauce, good quality |
| ¼ tsp | Chilli flakes |
| ¼ cup | Chopped parsley |
Directions
- To prepare the crêpes, whisk the eggs, flour, water, milk and salt, until well combined. Stand for 3 hours or overnight.
- Melt a little butter in a 16cm crêpe pan on lowish heat. Pour in enough batter — about 2 tablespoons — to make a thin layer on the base. Cook until just coloured. Flip the crêpe over and cook the other side.
- Stack the crêpes with waxed paper in between. These can be prepared well ahead and frozen if necessary.
- Combine the spinach with the ricotta in a bowl. Season then add the nutmeg, egg, parmesan and ½ cup of mozzarella.
- Bring the pasta sauce, chilli flakes and parsley to the boil.
- To bake, place a cup of the pasta sauce in the base of a lightly oiled baking dish, about 24cm x 18cm.
- Place ¼ cup of the ricotta mixture on one crêpe and roll up. Place seam-side down in the baking dish. Repeat with the remaining crêpes and filling. Spoon the remaining pasta sauce on top and sprinkle with the remaining mozzarella.
- Preheat the oven to 180C. Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for 5 minutes more.