Baked Ricotta And Antipasto Crepes
Cook 1 hour 10 minutes
1 cup plain flour
1½ cups milk
2 red capsicums
2 teaspoons extra virgin olive oil
1 large zucchini, halved, sliced
500g fresh ricotta
½ cup thinly sliced stuffed green olives
¼ cup pine nuts, toasted
1 teaspoon finely grated lemon rind
50g butter, melted
1½ cups tomato passata
½ cup finely grated parmesan
Fresh basil leaves, to serve
1. Whisk eggs in a
large bowl. Gradually add flour, whisking to combine. Gradually whisk in milk.
Set aside for 30 minutes to rest.
preheat grill on high. Quarter capsicums. Remove and discard seeds and
membrane. Grill, skin-side up, for 5 minutes or until skin blisters and
blackens. Transfer to a heatproof bowl. Cover with plastic wrap. Set aside for
10 minutes. Peel and discard skin. Roughly chop.
3. Heat oil in a
large (20cm base) non-stick frying pan over high heat. Cook zucchini for 5
minutes or until tender. Add to capsicum. Add ricotta, olives, pine nuts and
rind. Season with salt and pepper. Wipe pan clean.
4. Preheat oven to
180°C/160°C fan-forced. Brush frying pan with a little butter. Heat over medium
heat. Pour 2 tablespoons of batter into frying pan, swirling to cover base.
Cook for 1 to 2 minutes each side or until golden. Transfer to a plate. Repeat
with remaining mixture to make 8 crepes
5. Spoon ½ cup
passata over the base of an 8-cup-capacity baking dish. Place 1 crepe on a flat
surface. Spread ¹⁄8of the ricotta mixture over crepe. Roll up to enclose
filling. Place in prepared dish. Repeat with remaining crepes and ricotta
mixture. Spoon over remaining passata and sprinkle with parmesan. Bake for 30
minutes or until golden brown and heated through. Serve scattered with basil.
Nutrition: (per serve) 1479kJ; 22.4g fat; 10.9g sat fat; 14g
protein; 23g carbs; 3g fibre; 77mg chol; 589mg sodium.
Baked Ricotta And