Ricotta and Spinach Crepe Cannelloni

Cook time 1 hour
Servings 3-4

Ingredients

250g plain flour
3 free range eggs
1 cup (250ml) milk
40g butter
1 large bunch English spinach, trimmed, washed
¼ cup pinenuts, toasted, +extra, to serve
1 tbsp olive oil
2 garlic cloves, crushed
1 red onion, finely diced
1 ½ cups (360g) fresh ricotta
2 tbsp finely chopped chives +extra, to serve
½ tsp nutmeg
600g crushed tomatoes
¾ cup grated cheddar or gruyere
¼ cup finely grated parmesan
Baby rocket salad and lemon wedges, to serve

Ricotta and Spinach Crepe Cannelloni

Method

Preheat oven to 180°C (160° fan-forced). Lightly oil a large rectangular baking dish (like one used for lasagne).

For the crepes, place the flour in a large bowl and whisk in the egg and enough milk to make a runny batter – you may not need the whole cup. Season the batter with sea salt and pepper.

In a 20cm non-stick frypan or crepe pan, melt a little butter over medium-high heat. Ladle ¼ cup batter into the pan, swirling to coat. Cook for 1 to 2 minutes each side and then set aside. Repeat with remaining batter to make 6-8 crepes.

In a large non-stick frying pan, heat the oil over medium-high heat. Add the garlic and onion and cook for 4 to 5 minutes or until onion softens. Allow to cool slightly.

Place the wet spinach in a large saucepan over medium heat. Cook, covered, stirring occasionally, for 3-4 minutes or until wilted. Drain well. Set aside for 5 minutes to cool. Use your hands to squeeze any excess moisture from the spinach. Coarsely chop and place in a large bowl. Add the toasted pine nuts and stir through the chives.

Add onion mixture to the bowl with the spinach and pinenuts. Add the ricotta and nutmeg, season with salt and pepper and stir to combine well.

Place a crepe on a clean work surface. Divide the spinach mixture into 6-8 equal portions. Spoon 1 portion of spinach mixture down the centre of the crepe. Roll up firmly to enclose filling. Place crepes side by side into the prepared baking dish. Spoon the crushed tomatoes over the crepes and sprinkle with cheeses.
Bake in oven for 15 to 20 minutes or until the cheese melts and crepes are heated through. Serve sprinkled with extra chives and with baby rocket salad and lemon wedges.