Crepes with spinach, mushroom ricotta
Kamis, 04 Juli 2019
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
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
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
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.