Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Ricotta and spinach crespelle


You'll need

500 ml (2 cups) milk 170 gm plain flour 4 eggs 100 gm butter   Ricotta and spinach filling 1½ tbsp olive oil 200 gm ricotta 400 gm baby English spinach 60 gm (¾ cup) finely grated parmesan, plus extra for scattering

Method

  • 01
  • Process milk, flour, eggs and a pinch of salt in a food processor until well combined. Heat 5gm butter in an 18cm-diameter non-stick frying pan over medium-high heat. Add 2 tbsp batter to centre of pan and quickly swirl pan to spread batter as thinly and evenly as possible to make a crespella. Cook until just set (1-1½ minutes), then turn and cook until golden (20-30 seconds). Transfer to a plate and repeat with remaining batter. Makes about 20.
  • 02
  • For fresh tomato sauce, blanch tomatoes (10-20 seconds), then refresh. Peel, quarter, remove seeds (discard) and cut into fine dice. Heat oil and garlic in a large frying pan over low heat until garlic is fragrant (1-2 minutes). Add thyme, sugar and tomato, season to taste and simmer over low heat until thick (20-30 minutes). Set aside. Stir basil through just before serving.
  • 03
  • For ricotta and spinach filling, heat olive oil in a casserole or large saucepan over high heat. Add spinach, season to taste and stir until just wilted (10-20 seconds). Transfer to a bowl and cool, then add remaining ingredients. Set aside.
  • 04
  • Preheat oven to 200C. Working with one crespella at a time, lay on a work surface and fill with 2 tablespoons of ricotta and spinach filling. Fold in half, then in half again to form a cone shape. Place on a baking paper-lined oven tray and repeat with remaining crespelle and filling. Bake until heated through and edges start to crisp (10-15 minutes). Serve scattered with parmesan and fresh tomato sauce to the side.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×