Spinach and ricotta egg crepes
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Time to make:
$4.10 per serve
(at time of publication)
Full ingredients list:
250g cherry truss tomatoes, on the vine
1/4 cup grated parmesan
200g frozen spinach, thawed, squeezed of excess moisture
1/2 cup reduced-fat fresh ricotta
4 slices wholegrain sourdough toast, to serve
4 cups mixed salad leaves, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Line a baking tray with baking paper. Place tomatoes on tray and roast for 15 minutes, or until soft and blistered.
Step 2 Meanwhile, spray a small (about 10cm) non-stick frying pan with olive oil and set over medium heat. Whisk 2 of the eggs in a small bowl and pour half the mixture into the pan. Sprinkle egg mixture with an eighth of the parmesan and spinach, and cook gently for 1–2 minutes, or until lightly golden and cooked through. Do not flip. Remove egg crepe from pan and cover with foil to keep warm. Repeat with remaining eggs, parmesan and spinach to make 7 more small crepes.
Step 3 Place 2 crepes on each serving plate and scatter with ricotta and roasted truss tomatoes. Serve egg crepes with sourdough toast and salad leaves.
It’s best not to flip the crepes, as the cheese and spinach cause the crepe to stick to the pan.
About this recipe
First published: March 2016