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Spelt crepes with spinach, mushroom & ricotta
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FOR THE CREPES
100g spelt flour
2 Waitrose British Blacktail Medium Free Range Eggs
1 tbsp garlic-infused olive oil, plus extra
FOR THE FILLING
1 tbsp garlic-infused olive oil
1 echalion shallot, sliced
300g cup mushrooms, finely sliced
6 sprigs thyme, leaves only
40g grated Parmigiano Reggiano
70ml skimmed milk
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, then serve immediately.
Cook’s tip The batter, pancakes and filling can be made in advance. Simply reheat before serving. Or use ready-made Waitrose Crêpes instead.
Typical values per serving:
1 of your 5 a day; high in vitamin K.
This recipe was first published in March 2018.