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Baked Ricotta And Antipasto Crepes

·         Serves8

·         Prep30 minutes

·         Cook 1 hour 10 minutes

Ingredient

·         2 eggs

·         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

2 eggs

2 eggs

 Recipe

1.    Whisk eggs in a large bowl. Gradually add flour, whisking to combine. Gradually whisk in milk. Set aside for 30 minutes to rest.

2.    Meanwhile, 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 Antipasto Crepes

Baked Ricotta And Antipasto Crepes

 

 

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