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22 August 2014,10:49 by
J.Sujatha

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BAKED HERB CREPES

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • To make the crepes, place the herbs and oil in a food processor and blend until smooth. Add the milk, eggs, flour and salt and process again until smooth. Leave to rest for 30 minutes.
  • Heat a small non-stick frying pan and add a very small amount of oil. Pour out any excess oil and pour in a ladleful of the batter.
  • Swirl around to cover the base. Cook for 2 minutes, turn over and cook for a further 1-2 minutes. Make the remaining 7 crepes in the same way.
  • To make the sauce, heat the oil in a small pan, add the onion and garlic and cook gently for 5 minutes.
  • Add the tomatoes and sugar and cook for about 10 minutes until thickened. Puree in a blender, then sieve and set aside.
  • To make the filling, mix together the spinach with the ricotta, pine nuts, tomatoes and basil. Season with salt, nutmeg and pepper.
  • Preheat the oven to 190°C/375°F/ Gas 5. Whisk the 4 egg whites until stiff. Fold one-third into the spinach mixture, then gently fold in the rest.
  •  Place one crepe at a time on a lightly oiled baking sheet, add a spoonful of filling and fold into quarters. Bake for 12 minutes until set. Reheat the sauce and serve with the crepes.

INGREDIENTS

  • 50 grams chopped fresh herbs
  • 2 tablespoon sesame oil, plus extra for frying
  • 150 ml milk
  • 5 eggs
  • 50 grams plain flour
  • Pinch of salt

For the sauce

  • 3 tablespoon sesame oil
  • 2 small onion, chopped
  • 3 garlic cloves, crushed
  • 500 grams can chopped tomatoes
  • Pinch of soft light brown sugar

For the filling

  • 500 grams fresh spinach, cooked and drained
  • 200 grams ricotta cheese
  • 50 grams pine nuts, toasted
  • 6 sun-dried tomato halves in oil, drained and chopped
  • 3 tablespoon shredded fresh basil
  • Salt, nutmeg and ground black pepper
  • 6 egg whites
  • Sesame Oil, for greasing

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