Recipe: Stuffed Spinach and Ricotta Crepes
FOR THE CREPES
2 large eggs
¾ cup milk
½ cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
FOR THE FILLING
A splash of olive oil
2 cloves garlic, peeled and finely sliced
1 large handful fresh oregano, roughly chopped
¼ nutmeg, grated
4 cups spinach, thoroughly washed
½ cup fresh basil, chopped
Salt and pepper, to taste
1 pinch sugar
400g ricotta cheese
½ cup Parmesan, freshly grated from a wedge
1 In a blender, combine all of the ingredients for the crepes and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour.
2 In the meantime, make your filling. Place the butter, a drizzle of olive oil, one of the sliced garlic cloves, oregano and the grated nutmeg in a large saucepan set over a medium-high heat, until the garlic is soft.
3 Add the spinach in handfuls, stirring with each addition to distribute the ingredients and allowing the spinach to wilt, so you can add more to the pan until it is all incorporated.
4 The spinach will cook in its own moisture. Once is has all wilted, add the basil.
5 After 5 minutes, transfer the spinach mixture to a large bowl and allow to cool.
6 Once cool, wring out the excess liquid into the bowl.
7 Finely chop the spinach and return to the bowl, mixing it with the liquid. Add the ricotta and the Parmesan. Check for seasoning and add salt and pepper to taste. Set aside.
8 Remove the crepe batter from the fridge. Heat a small non-stick pan. Add butter to coat.
9 Pour about 2 tablespoons of batter into the centre of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and then remove, laying flat on a plate. Repeat until all the batter has been used.
10 Divide the spinach mixture into equal portions for each crepe and spoon this into the middle of each one. Fold in half, then in half again to create triangles.
11 Serve with a fresh green salad.