Baked Spinach & Ricotta Pancakes
Why not give this alternative savoury pancake supper a whirl? You can always justify crepes with lemon and sugar for pud after these – for the best of both worlds!
1 onion, finely sliced
1 garlic clove, crushed
250g organic ricotta
Zest of 1 lemon
1 onion, chopped
2 garlic cloves, crushed
1 tbsp olive oil
400g chopped tomatoes or passata
70g sundried tomatoes
1 tsp of dried herbs – basil, oregano and mixed herbs all work well
8 crepes (without added sugar)
100g organic feta
50g organic parmesan
For the filling:
For the sauce:
Prepare your crepes, without the added sugar, following our recipe.
Heat the oven to 200°C/Fan 180°C/Gas mark 6.
Make the tomato sauce – fry the onion and garlic in a splash of olive oil until softened. Add the sundried tomatoes, passata and herbs and simmer while you prepare the filling.
Prepare the filling – fry the onion and garlic in a splash of olive until softened then add the spinach until wilted. Remove from the heat before adding the lemon zest and ricotta and season well.
Spoon the filling between the 8 crepes and roll each into a tube. Lay the rolled crepes side by side in a rectangular baking dish and pour over the tomato sauce. Sprinkle with feta and parmesan and pop into the oven. Bake for 20-25 minutes until crisped and golden.
Serve with green veg or a fresh salad and dig in!