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Spinach and Ricotta crepe bake

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Spinach and Ricotta crepe bake

A wonderful savoury pancake recipe full of flavour, a great alternative meal if you are wondering what to cook for dinner and running out of ideas. This is a family friendly recipe and easy to make. This recipe contains spinach and mushrooms which are packed with nutrients and a good way to get children to eat more vegetables.

Ingredients – Serves 8
1 cup of wholemeal flour
1 cup of plain flour
Pinch of salt
2 eggs
1 cup of milk
1 large bag of spinach
1 pack of sliced mushrooms
1 tub of ricotta
1 cup of milk
1 tsp mixed herbs
1 tsp paprika
1 tsp chilli flakes
2 tins of chopped tomato
Handful of ground almonds
Handful of roasted flaked almonds
Handful of grated cheese-optional

Pre heat oven 200 degrees Celsius gas mark 4

To make the pancake mixture, in a large bowl add the flour and salt and mix. Whisk the eggs and milk in a measuring jug and make a well in the middle of the flour mixture and gradually add the milk. Whisk the pancake batter until smooth. Make more batter if required.

To make the filling, add some oil into a frying pan and on a medium heat sauté the spinach and mushrooms and season. Allow to cool.

For the sauce, add some oil to a pan, add the chopped tomatoes along with the paprika, herbs and chilli and simmer for about 15 minutes.

Once spinach mixture has cooled, add the ricotta and mix well.

Using a large frying pan, add some oil and on a medium heat, ladle the pancake mixture and swirl until it covers the pan. Crepe should be thin. Cook for a few minutes on each side.

To assemble, add the ricotta filling into the middle of the pancake and gently roll. Repeat for remaining pancakes.

Place some of the tomato sauce in a large oven proof dish, lay the pancake rolls on top of the sauce vertically side by side and top with remaining sauce, sprinkle ground almonds and cheese and bake in the oven for about 15-20 minutes until golden.

Top with flaked almonds and serve with some natural yoghurt.

Recipe by

Gopika Papiah