Name: Spinach and ricotta potato crepes
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 30 gram butter; 1 small onion, finely chopped; 300 gram fresh ricotta cheese; 200 gram baby spinach, blanched, drained, chopped; 1/2 cup sour cream; 3 hard-boiled eggs, peeled, chopped; pinch cayenne pepper; 8 slices swiss cheese; 1/4 cup cream; Potato crepes; 3/4 cup plain flour; 1/4 teaspoon bicarbonate of soda; 200 gram potato, peeled, cooked, mashed; 2 eggs, lightly beaten; 1 3/4 cup buttermilk

Spinach and ricotta potato crepes

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Makes 8 Item

Prep

20M

Cook

55M

Total

1H 15M

Ingredients

30 gram butter

1 small onion, finely chopped

300 gram fresh ricotta cheese

200 gram baby spinach, blanched, drained, chopped

1/2 cup sour cream

3 hard-boiled eggs, peeled, chopped

pinch cayenne pepper

8 slices swiss cheese

1/4 cup cream

Potato crepes

3/4 cup plain flour

1/4 teaspoon bicarbonate of soda

200 gram potato, peeled, cooked, mashed

2 eggs, lightly beaten

1 3/4 cup buttermilk

Method

1.Preheat oven to hot, 200°C. Lightly grease a 20 x 30cm baking dish.

2.To make Potato crepes; sift flour and soda together. Mix in potato and eggs. Gradually whisk in buttermilk until smooth. Cover and chill 10 minutes.

3.Meanwhile, melt butter in a frying pan on medium. Sauté onion 3-4 minutes, until tender. Transfer to bowl with ricotta, spinach, sour cream, eggs and cayenne. Mix well. Season to taste.

4.Heat an oiled 18cm frying pan on medium. Pour 1/3 cup crepe mixture. swirling to coat base. Cook 2 minutes each side, until lightly golden. Remove from pan. Repeat with remaining mixture.

5.Spoon ricotta filling evenly down centre of each crepe. Roll up to enclose and arrange side by side in baking dish. Top with cheese slices and pour over cream. Bake15-20 minutes, until melted and golden.

These crepes freeze well. Prepare fill and freeze, then top with cheese and cream when reheating.
Note

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