Name: Spinach and mushroom crepes
Cook time: 25 min
Total time: 25 min
Yield: 12
Ingredients: Filling; 2 tablespoon oil; 30 gram butter; 1 onion, chopped; 1 garlic clove, crushed; 6 large portobello mushrooms, sliced; 120 gram packet baby spinach; 250 gram ricotta; 100 gram feta; 1 teaspoon mixed spice; Spinach and eggplant crepes; 1 cup wholemeal plain flour; 1 cup plain flour; 1 cup cold water; 1 cup milk; 4 eggs; 60 gram butter melted; 60 gram oil; 700 millilitre jar tomato passata; 1 cup grated mozzarella cheese

Ingredients

Filling

2 tablespoon oil

30 gram butter

1 onion, chopped

1 garlic clove, crushed

6 large portobello mushrooms, sliced

120 gram packet baby spinach

250 gram ricotta

100 gram feta

1 teaspoon mixed spice

Spinach and eggplant crepes

1 cup wholemeal plain flour

1 cup plain flour

1 cup cold water

1 cup milk

4 eggs

60 gram butter melted

60 gram oil

700 millilitre jar tomato passata

1 cup grated mozzarella cheese

Method

Spinach and eggplant crepes

1.Sift flours into a bowl. In a jug, whisk together water, milk and eggs. Gradually add to flour, whisking until batter is smooth. Stir butter through. Set aside, covered, for 20 minutes.

2.To make the filling, heat oil and butter in a large frying pan on medium. Saute onion and garlic for 1-2 minutes, until onion is tender. Add mushrooms and cook, stirring, for 3-4 minutes, until tender. Toss spinach through and cook until wilted. Season to taste and set aside to cool. In a small bowl, combine ricotta, feta and mixed spice. Season to taste.

3.Meanwhile, preheat oven to moderate, 180°C (160°C fan forced). Brush the base of a 19cm non-stick frying pan with oil. Heat on high.

4.Add 1/4 cup batter to the hot pan, swirling to cover base – pour out any excess. Allow to Cook for 1-2 minutes, until lightly golden, then cook the other side for 30 seconds. Transfer to a plate. Repeat with remaining batter.

5.Spoon a layer of ricotta mixture and a layer of mushroom mixture onto each crepe. Roll up and arrange in a single layer in the base of an oiled baking dish.

6.Pour passata over crepes and sprinkle with cheese. Bake for 10-15 minutes, until hot and golden. Serve with salad.

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Ingredients

Method

Spinach and eggplant crepes

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