- 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
- 1Process 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.
- 2For 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.
- 3For 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.
- 4Preheat 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.