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French Crepes with Spinach and Ricotta

Delicious combination…..fun to make.

May 24, 2017

French Crepes with Spinach and Ricotta

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SPINACH CREPES

ingredients to
serve four
crepes (makes twelve)
2 x 59gm extra large eggs
170gm plain flour
600ml milk
¼ tsp salt
40gm unsalted butter
filling
500gm fresh spinach leaves
500gm ricotta (see notes)
salt and pepper to taste
topping
350ml tomato passata
100gm grated cheddar
80gm grated mozzarrella

method

  1. To make crepes, blend eggs, flour, milk and salt with a stick blender to mix into a smooth batter.
  2. Melt butter. Use clear yellow clarified butter to cook crepes.
  3. Place 26cm heavy frying pan or crepe pan over medium heat.
  4. When hot, brush sparingly with clarified butter.
  5. Ladle a ’scant’ ⅓ cup of crepe batter into pan and quickly swirl so batter coats pan evenly.
  6. Cook for about two minutes and when batter is set and base is golden, flip over and cook other side for a further minute to colour.
  7. Turn crepe onto plate and cover with clean tea towel.
  8. Continue to cook crepes, stacking on top of each other.
  9. Pre-heat oven to 180C.
  10. Meanwhile make filling. Melt butter in large frying pan. When sizzling add spinach and move occasionally to wilt. Season lightly with salt and pepper while cooking. Remove and drain in colander, pressing out majority of water with back of large metal spoon.
  11. Roughly chop spinach and stir through ricotta. Season to taste with salt and pepper.
  12. Grate cheeses.
  13. Divide filling between 6 to 8 crepes and roll into cigar shapes. Fit snugly into baking tray or lasagne dish.
  14. Pour over passata. Top with grated cheese.
  15. Bake for 25 to 30 minutes, until heated through and cheese is golden and melted.

cooks notes:

  • When cooking crepes use only the clear yellow clarified butter to cook on high heat and not burn. Do not mix with the white whey as this will burn.
  • Freeze any leftover crepes. When defrosting, simply peel off one another, they will not stick together.
  • Spinach does not have to be super dry, just not dripping wet.
  • We recommend Casa or Borello ricotta as it has more texture and is less processed than other brands. Or make your own! (Come to Farmhouse Kitchen Table class to learn this with us).
  • Choose a bottled passata that simply has tomatoes in it. Steer clear of any other thickeners or additives.
  • Use crepes for savoury or sweet dishes.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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