Spelt crepes with spinach, mushroom & ricotta
These savoury crepes make a fantastic brunch, lunch, or dinner recipe. The fillings can be easily adapted too if you need to use up different vegetables or cheeses.
- 1 of your 5 a day
- CourseMain meal
- Prepare15 mins
- Cook30 mins
- Total time45 mins
FOR THE CREPES
- 100g spelt flour
- 2 Waitrose British Blacktail medium Free Range Eggs
- 1 tbsp garlic-infused olive oil, plus extra
- 225ml milk (approx. 200-225ml)
FOR THE FILLING
- 1 tbsp garlic-infused olive oil
- 1 echalion shallot, sliced
- 300g cup mushrooms, finely sliced
- 6 sprigs thyme, leaves only
- 100g spinach
- 100g ricotta
- 40g Parmigiano Reggiano
- 70ml skimmed milk
Sift the flour into a large bowl and season. Add the eggs, oil and milk and whisk until thickened.
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.
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.
Spoon some filling onto one half of a crepe. Fold or roll to enclose, then serve immediately.
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 when made using specific products in recipe