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Silver beet & ricotta crepes with tomato sauce
Silver beet & ricotta crepes with tomato sauce
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Try savory crepes with roasted tomato sauce and melted mozzarella for a delicious twist on a classic dish.
Ingredients:
  • 1 bunch silver beet, white stem removed, washed with water clinging to leaves
  • 45g (1/4 cup) pine nuts
  • 9.20 gm olive oil
  • 4 slices mild pancetta, coarsely chopped
  • 1 brown onion, halved, finely chopped
  • 600g fresh ricotta
  • Salt & freshly ground black pepper
  • Olive oil, extra, to grease
  • 500ml (2 cups) passata
  • 100g (1 cup) coarsely grated mozzarella
  • Mixed green salad, to serve, if desired
  • Pinch of salt
  • 250ml (1 cup) milk
  • 2 eggs, lightly whisked
  • 40g butter, melted, to grease
Instructions:
  • In a medium bowl, sift the flour and salt. Make a well in the center. Whisk in the milk and egg using a wire balloon whisk until a smooth, thin batter forms. Cover with plastic wrap and let it rest for 10 minutes.
  • Prepare your pan by brushing it with a touch of melted butter to lightly grease it, then heat it over medium heat. Pour 2 tablespoons of crepe batter into the pan and swirl it in a circular motion to cover the base evenly. Cook for about 1 minute until the edges start to curl, then flip and cook for another minute until golden. Transfer the crepe to a plate. Repeat this process with the remaining melted butter and batter to make a total of 12 crepes, ensuring you reheat the pan between batches.
  • Cook silver beet in a covered saucepan over low heat for 2 minutes until wilted. Let it cool for 5 minutes, then squeeze out excess liquid, finely chop, and transfer to a large bowl.
  • In a medium non-stick frying pan over medium heat, toast pine nuts for 2 minutes until golden. Transfer to the bowl with the silver beet.
  • Heat the oil in the pan, then cook the pancetta and onion for 5 minutes until onion softens and pancetta is golden brown. Transfer to the bowl with the silver beet mixture, then stir in the ricotta until combined. Season to taste with salt and pepper.
  • Preheat the oven to 180C. Lay out a crepe on a clean work surface. Divide the silver beet mixture into 12 equal parts. Spread one part of the silver beet mixture down the middle of the crepe. Roll it up tightly to seal in the filling. Transfer the rolled crepe to a roasting pan. Repeat this process for the rest of the crepes and silver beet mixture, arranging them snugly in the pan. Drizzle tomato sauce over the crepes and top with cheese before baking.
  • Bake in a hot oven for 20 minutes until the cheese is melted and the crepes are heated through. Remove from the oven.
  • Plate the crepes elegantly and accompany them with a side salad, if desired.

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