Spinach Crepes With Ricotta Cheese |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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These are such beautiful green-flecked crepes with fluffy white cheese in side and the sauce is bright red. Talk about a great dish for a Christmas brunch or light dinner! Ingredients:
crepes |
1/2 cup plain flour |
2 eggs |
2 tsp. oil |
1 1/4 cups milk |
1 cup frozen chopped spinach |
ricotta cheese filling |
2 tbsp. pinenuts |
1 cup ricotta cheese |
2 tbsp. grated parmesan cheese |
salt and pepper |
tomato-onion sauce |
17 oz. can tomatoes |
2 tbsp. butter |
1 clove garlic |
1 onion |
1/2 cup water |
Directions:
1. Crepes:
2. Sift flour, add eggs and oil; gradually stir in milk. Thaw and squeeze liquid out of spinach. Stir into batter. Pour 1/4 cup batter into greased, heated pan. Repeat with remaining batter. Cook slowly until golden underneath, turn, brown other side. Put a tbsp. of filling in centre of each pancake, fold in half, then in half again. Place in greased, shallow, ovenproof dish, cover, bake in moderate oven 15 minutes.
3. Ricotta Cheese Filling: Stir pinenuts over low heat until golden, allow to cool. Beat ricotta cheese with parmesan cheese, pinenuts, salt and pepper.
4. Tomato-Onion Sauce: Saute crushed garlic and finely chopped onion in butter. Add mashed, undrained tomatoes and water, bring to boil, reduce heat, simmer uncovered 15 minutes. Strain, reheat.
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