Spelt crepes with spinach, mushroom & ricotta

Name: Spelt crepes with spinach, mushroom & ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 100 g spelt flour; 2 Waitrose British Blacktail medium Free Range Eggs; 1 tbsp garlic-infused olive oil, plus extra; 225 ml milk (approx. 200-225ml)

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.

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Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

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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.