Crepes with Silverbeet & Ricotta Filling 5/5 (4)

HomeCrepes with Silverbeet & Ricotta Filling

Looking for something a little bit more fancy to surprise the family? Well this is your healthy as well as tasty alternative. Although the silverbeet can sometimes have a tinge of a bitter flavour to it, the ricotta cheese mellows it down nicely, especially when cooked. This recipe will take a little bit of planning ahead, as there are three portions to this recipe.

Crepe Ingredients:
500 mls of Rice or soya organic milk
200 g of Wholegrain organic Spelt flour
4 eggs
pinch of Himalayan salt
40 mls of sunflower oil
extra oil for frying or olive oil spray

Method:
Using a blender or mixer, mix all ingredients above. Refrigerate for up to 30 minutes. Place one large scoop of mixture on a warm frying pan, spreading it evenly all over the large pan to make a thin even crepe. Flip over when ready, then remove off the pan onto a plate ready for stuffing; Makes about 8 crepes.

Filling Ingredients:

  • 500g of ricotta cheese
  • ½ a bunch of fresh silverbeet (the green part only)
  • 2 cloves of garlic-crushed
  • 1 brown onion chopped into small cubes
  • pinch of nutmeg
  • 2 free range eggs
  • ½ a cup of walnuts

Method:

  1. Place all ingredients in a blender except the silver beet
  2. Blend till all ingredients are well combined.
  3. Add the sliced silverbeet and blend only a little bit to add a little of the green colour to the cheese mixture, but still have some unprocessed shredded beet.

Tomato Topping Ingredients:

  • 2 Tbs of Olive oil
  • 3 ripe tomatoes, chopped or a can of crushed or chopped tomatoes
  • ¼ tsp of mixed herbs
  • cracked sea salt and pepper to taste
  • 50 g of Greek feta cheese

Method:

  1. Place oil in a small pot and heat a little
  2. Add the tomatoes and other ingredients.
  3. Let simmer for about 5 minutes, then put aside for later .

The Finishing Touches:

  1. Place two large spoonfuls of the filling on one end of the crepe.
  2. Spread a little, then roll into a log.
  3. Place in a lightly greased oven proof dish.
  4. Continue with the rest of the crepes till all filling is gone.
  5. Line side by side in the dish, until dish is full as per photo below.
  6. Cover with hot tomato topping, and sprinkle with crumbed Greek feta cheese.
  7. Cover with aluminium foil and bake in moderate oven for 30-40 minutes.

Serve warm with fresh Quinoa or Green salad. Enjoy.