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Crepes with spinach, mushroom ricotta


INGREDIENTS

FOR THE CREPES
100g spelt flour
2 British Blacktail Medium Free Range Eggs
1 tbsp garlic-infused olive oil, plus extra
200-225ml milk
FOR THE FILLING
1 tbsp garlic-infused olive oil
1 echalion shallot, sliced
300g cup mushrooms, finely sliced
6 sprigs thyme, leaves only
100g spinach
100g ricotta
40g grated Parmigiano Reggiano
70ml skimmed milk

 
Spelt crepes with spinach, mushroom & ricotta

METHODS

1. Sift the flour into a large bowl and season. Add the eggs, oil and milk and whisk until thickened.
2. Heat a 20cm non-stick pan on high and wipe with oiled kitchen paper. Add half a ladleful of batter and tilt to make a thin layer. Cook for 1-2 minutes on each side. Set aside and keep warm. Repeat to make 8 crepes.
3. For the filling, heat the oil and cook the shallot for 4-5 minutes, add the mushrooms and thyme and cook until soft. Add the spinach to wilt. Turn down the heat, add the ricotta, cheese and milk and stir.
4. Spoon some filling onto one half of a crepe. Fold or roll to enclose, serve immediately.


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