Spinach crespolini
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 50g spelt wholemeal flour
- 1 egg
- 100ml milk
- ½ tsp rapeseed oil
- 250g baby spinach
- generous grating of nutmeg
- 1 large garlic clove, finely grated
- 80g ricotta
- 2 tbsp vegetarian Italian-style hard cheese, finely grated
For the sauce
- 400g can chopped tomatoes
- 10g basil
- ½ tsp vegetable bouillon powder
- 1 garlic clove, crushed
For the salad
- 2 tsp balsamic vinegar
- 1 small red onion (about 80g), finely chopped
- 80g diced celery
- 3 handfuls of rocket
- 160g cherry tomatoes
Method
- STEP 1
Whisk the flour and egg together, then gradually whisk in the milk to create a smooth pancake-style batter. Pour into a jug.
- STEP 2
Heat the oil in a 19cm non-stick pan over a medium heat, tip in a quarter of the batter, and swirl to cover the base. Cook briefly until just set, then flip over using a palette knife and cook the other side until just golden. Lift onto a plate, then repeat with the remaining batter to make four pancakes in total.
- STEP 3
Meanwhile, heat a second large non-stick pan over a medium heat and cook the spinach, nutmeg and garlic for about 5 mins, stirring with a wooden spoon until the spinach has completely wilted. Remove from the heat and cool slightly, then beat in the ricotta. Spoon a quarter of the spinach filling down the centre of each pancake, then roll up into a sausage and arrange snugly in an ovenproof dish. Heat the oven to 200C/180C fan/gas 6.
- STEP 4
To make the sauce, put the canned tomatoes, basil, bouillon and garlic in a bowl, and blitz using a hand blender until completely smooth (or do this in a jug blender). Pour the sauce over the pancakes and scatter over the cheese. Bake for 30 mins until browned and bubbling at the edges. For the salad, combine the vinegar, onion and celery. Just before serving, toss the onion mixture with the rocket and tomatoes, and serve with the filled pancakes.
