Baked Herb Crepes

These savory spinach and ricotta cheese crepes are a show stealer at the brunch table. Covered with tomato puree, these crepes are baked and are amazing to eat!

Baked Herb Crepes

Chef's Name	:	Manju Malhi
Recipe Servings	:	4
Recipe Cook Time	:	1 Hour

Ingredients

• 4 Tbsp chopped fresh herbs of your choice
  
  1 Tbsp olive oil, plus extra for frying
  
  75 ml milk
  
  3 eggs
  
  30 gm plain flour
  
  Pinch of salt
  
  Sunflower oil, for greasing
  
  
  For the Sauce:
  
  2 Tbsp olive oil
  
  1 small onion, chopped
  
  2-3 garlic cloves, crushed
  
  400 gm can chopped tomatoes
  
  Pinch of light brown sugar
  
  
  For the Filling:
  
  450 gm fresh spinach, cooked
  
  80 gm ricotta cheese
  
  60 gm pine nuts, toasted
  
  5 sun-dried tomatoes in olive oil, drained and chopped
  
  2 Tbsp chopped fresh basil
  
  Salt
  
  Nutmeg
  
  Ground pepper
  
  4 egg whites

Methods

To make the crepes, place the herbs and oil in a food processor and blend until smooth.

Add the milk, eggs, flour, and salt and process again. Leave to rest for 30 minutes. Heat a small frying pan and add a little oil.

Add a ladle full of batter. Swirl around to cover the base.

Cook for 2 minutes, turn and cook for 2 minutes.


To Make The Sauce:

Heat the oil in a pan, add the onion and garlic and cook gently for 5 minutes.

Add the tomatoes and sugar and cook for about 10 minutes, or until thickened. Puree in a blender, then sieve and set aside.

Preheat the oven to 375F.


To Make the Filling:

Mix the spinach with the ricotta, pine nuts, tomatoes, and basil.

Season with salt, nutmeg, and pepper. Whisk the egg whites until stiff. Fold one-third into the mixture, and 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 until set. Reheat the sauce and serve with the crepes.