Roasted vegetable and ricotta crêpe

Roasted vegetable and ricotta crêpe recipe

3 ratings

See method

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

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
  • 4tbsp 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

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

  1. 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.
  2. Meanwhile, preheat the oven to 400°F/200°C/Gas Mark 6. Toss together the onions, peppers, courgettes, 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.
  3. 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.
  4. 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.
  5. Serve hot, cut into thick wedges. Garnish with fresh basil leaves.

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