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Baked ricotta and antipasto crepes
Baked ricotta and antipasto crepes
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Impress at lunch with zucchini and ricotta stuffed crepes topped with olives and nuts.
Ingredients:
  • 386.25 gm milk
  • 2 red capsicums
  • 9.20 gm extra virgin olive oil
  • 1 large zucchini, halved, sliced
  • 500g fresh ricotta
  • 125.00 ml stuffed green olives, thinly sliced
  • 62.50 ml pine nuts, toasted
  • 1 tsp lemon rind, finely grated
  • 50g butter, melted
  • 375.00 ml tomato passata
  • 125.00 ml parmesan, or vegetarian hard cheese, finely grated
  • Fresh basil leaves, to serve
Instructions:
  • In a large bowl, whisk eggs and gradually add flour, whisking to combine. Slowly whisk in milk and set aside to rest for 30 minutes.
  • Preheat the grill on high while you quarter the capsicums and remove the seeds and membrane. Place them skin-side up on the grill for 5 minutes until the skin blisters and blackens. Then, transfer them to a heatproof bowl, cover with plastic wrap, and let sit for 10 minutes. Peel off and discard the skin, then roughly chop the capsicums.
  • In a large (20cm base) non-stick frying pan over high heat, sizzle zucchini for 5 minutes until tender. Combine with capsicum, ricotta, olives, pine nuts, and rind. Season with salt and pepper. Wipe the pan clean.
  • Preheat oven to 180C/160C fan-forced. Grease frying pan with butter and heat over medium heat. Pour 2 tablespoons of batter into the pan, swirling to coat the base. Cook each side for 1 to 2 minutes until golden. Transfer to a plate and repeat to make a total of 8 crepes.
  • Pour half a cup of passata over the base of an 8-cup baking dish. Lay a crepe flat, spread 1/8 of the ricotta mixture on top, roll up, and place in the dish. Repeat with remaining crepes and ricotta. Pour the rest of the passata over the crepes, sprinkle with parmesan, and bake for 30 minutes until golden and hot. Serve with scattered basil.

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