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Roasted vegetable and ricotta crêpe recipe

4 ratings

Making your own crêpes is not only fun, but these crêpes have an added bonus – they're made with basil. The summery herb is great alongside the courgette, peppers, cherry tomatoes and red onion, while the ricotta is a nice foil for the riot of flavours. See method

Serves 6
1 hr 10 mins to prepare and 50 mins to cook
360 calories / serving
Healthy
Vegetarian

Ingredients

100g plain flour
pinch of salt
1 large egg
300ml semi skimmed milk
3tbsp fresh basil, torn
1tbsp melted butter
2tbsp sunflower oil
1 red onion, peeled and cut into wedges
1 red , green and yellow pepper, deseeded and diced
1 medium courgette, wiped and cut into small chunks
4 tbsp olive oil
black pepper
3 cloves of garlic, peeled and crushed
150g cherry tomatoes, halved
250g ricotta cheese
1 large vine tomato
25g parmesan cheese, grated

To garnish

fresh basil

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1800kj
360kcal 18%
Fat
23g 33%
Saturates
8g 40%
Sugars
14g 16%
Salt
0.5g 8%

of the reference intake
Carbohydrate 27.6g Protein 12.8g Fibre 5g

Method

To make the batter, sift the flour and salt into a mixing bowl, make a well in the centre, add the egg and whisk, gradually adding the milk, until you have a smooth creamy batter. Whisk in the basil and melted butter. Cover and leave to stand for 30 minutes.
Meanwhile, preheat the oven to gas mark 6, 200°C, fan 180°C. Toss together the onion, pepper, courgette, olive oil, garlic and seasoning. Spread into a roasting tin and cook for 30 minutes. Toss well and add the cherry tomatoes. Return to the oven for 5 minutes.
To cook the crêpes, whisk the batter again and using a ladle, swirl a layer of the batter over the pan – slightly thicker than you would normally. Cook for 2 to 3 minutes then flip over with a palette knife and cook the other side for a further 2 minutes. Stack onto a warmed serving dish and keep warm whilst you cook up the remaining batter to make a total of 6 pancakes.
To assemble, place one crêpe onto a baking tray, spread with a little ricotta and top with another crêpe, then top this with some of the roasted veg mixture . Repeat the layers, finishing with a crêpe. Thinly slice the tomato and arrange on top of the crêpe, sprinkle with Parmesan and bake in the oven for 15 minutes.
Serve hot, cut into thick wedges. Garnish with fresh basil leaves.

See more Pancake recipes