Name: Spinach, bacon and ricotta crepes
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 1 cup plain flour; 2 cup milk; 2 eggs; 20 gram butter, melted, for cooking; 2 teaspoon oil; 3 rashers rindless bacon, thinly sliced; 1 small red onion, finely chopped; 60 gram baby spinach leaves; 150 gram ricotta; 1/3 cup grated parmesan; 1/3 cup char-grilled capsicum, drained, sliced; 2 tablespoon pine nuts, toasted

Spinach, bacon and ricotta crepes

With the added flavour of char-grilled capsicum and toasted pine nuts, these rolled crepes are delicious and easy to make.

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Serves 6

Prep

20M

Cook

40M

Total

Ingredients

1 cup plain flour

2 cup milk

2 eggs

20 gram butter, melted, for cooking

2 teaspoon oil

3 rashers rindless bacon, thinly sliced

1 small red onion, finely chopped

60 gram baby spinach leaves

150 gram ricotta

1/3 cup grated parmesan

1/3 cup char-grilled capsicum, drained, sliced

2 tablespoon pine nuts, toasted

Method

1.Sift flour into a bowl. In a jug, whisk together milk and eggs.

2.Make a well in centre of flour. Gradually whisk in milk mixture until smooth. Set aside 30 minutes to rest.

3.Brush an 18cm frying pan with butter and heat on high. Pour 1/4 cupful of the batter into the pan, tilting to cover base.

4.Cook for 1-2 minutes. Turn and cook other side for 1 minute. Remove from pan. Cover to keep warm. Repeat with remaining batter, brushing pan with butter before cooking each crepe. Cooked crepes may be layered on top of each other.

5.Preheat oven to hot, 200°C. Heat oil in large frying pan on high. Sauté bacon and onion 2-3 minutes until browned. Stir in spinach until just wilted. Transfer to a bowl. Stir in ricotta, parmesan, capsicum and pine nuts. Season to taste.

6.Spoon filling evenly onto crepes. Roll up tightly. Place in a greased baking dish, seam-side down. Bake for 8-10 minutes until warmed through.

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