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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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
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, grated
70ml skimmed milk
Method
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.
Cook’s tip
The batter, pancakes and filling can be made in advance. Simply reheat before serving. Or use ready-made Waitrose Crêpes instead.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,305kJ/ 312kcals
Fat
16.3g
Saturated Fat
5.9g
Carbohydrates
21.1g
Sugars
6.2g
Fibre
4.7g
Protein
18.1g
Salt
0.6g
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