Baked Spinach and Ricotta Crepes

Pancake Day often brings high sugar choices, which can make catering for diabetics and other dietary needs challenging. These savoury baked crepes offer an easy to prepare and easy to serve alternative!

Course: Lunch
Cuisine: Italian

Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Serves

Ingredients

5 Eggs
250g Wholemeal Flour
500ml Milk
3 tsp Oil
1kg Spinach
2 cloves Garlic, crushed
400g Ricotta
120g Parmesan, grated
Salt & Pepper to taste
For the sauce
2kg Chopped Tomatoes
40g Basil
15g Vegetable Boullion Powder
3 cloves Garlic, crushed

Method

1Whisk the flour and eggs together, then gradually whisk in the milk to make a smooth batter. Transfer to a jug.
2Make the crepes, heat oil in one or two pans over a medium heat, add a ladle of the batter, and swirl to cover the base. Cook for a few minutes until set, then flip over. Remove and repeat with the remaining batter to make 20 pancakes in total.
3In a separate pan, cook the spinach and garlic for about 3 mins, stirring until the spinach has completely wilted. Remove from the heat and cool slightly, then beat in the ricotta and add salt and pepper to taste.