Baked Spinach & Ricotta Pancakes

 

Why not give this alternative savoury pancake supper a whirl? You can always justify crepes with lemon and sugar for pud after these – for the best of both worlds!

 

Serves 4

Cooking time: 50 minutes (plus 15 minutes for cooking pancakes)

 

Ingredients

 

For the filling:

• 1 onion, finely sliced
• 1 garlic clove, crushed
• 250g organic ricotta
• Zest of 1 lemon

For the sauce:

• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 tbsp olive oil
• 400g chopped tomatoes or passata
• 70g sundried tomatoes
• 1 tsp of dried herbs – basil, oregano and mixed herbs all work well

 

Plus:

• 8 crepes (without added sugar)
• 100g organic feta
• 50g organic parmesan

 

 

Method

1. Prepare your crepes, without the added sugar, following our recipe here.
2. Heat the oven to 200°C/Fan 180°C/Gas mark 6.
3. Make the tomato sauce – fry the onion and garlic in a splash of olive oil until softened. Add the sundried tomatoes, passata and herbs and simmer while you prepare the filling.
4. Prepare the filling – fry the onion and garlic in a splash of olive until softened then add the spinach until wilted. Remove from the heat before adding the lemon zest and ricotta and season well.
5. Spoon the filling between the 8 crepes and roll each into a tube. Lay the rolled crepes side by side in a rectangular baking dish and pour over the tomato sauce. Sprinkle with feta and parmesan and pop into the oven. Bake for 20-25 minutes until crisped and golden.
6. Serve with green veg or a fresh salad and dig in!