Name: Spinach and ricotta crepes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 250 gram frozen spinach, thawed; 500 gram fresh low-fat ricotta; 1 clove garlic, crushed; pinch nutmeg; 8 frozen crepes, thawed; 1 cup grated tasty cheese; 2 large tomatoes; 1/4 cup chopped flat-leaf parsley

Ingredients

250 gram frozen spinach, thawed

500 gram fresh low-fat ricotta

1 clove garlic, crushed

pinch nutmeg

8 frozen crepes, thawed

1 cup grated tasty cheese

2 large tomatoes

1/4 cup chopped flat-leaf parsley

Method

1.Preheat oven to 200°C/180°C fan forced. Lightly grease a 1.5-litre (6-cup) rectangular ovenproof dish. Using hands, squeeze excess liquid from spinach. Combine spinach, ricotta, garlic and nutmeg in a medium bowl. Season with salt and pepper.

2.For each crepe, shape 1/4 cup ricotta mixture into a log across the centre of crepe. Roll to enclose filling. Place crepes, seam-side down, in prepared dish. Sprinkle with cheese. Bake for 20 minutes or until melted and bubbling. Remove from oven. Stand for 5 minutes.

3.Meanwhile, cut tomatoes in half crosswise. Using a teaspoon, scoop out seeds and discard. Chop flesh finely.

4.Top crepes with tomato and parsley, then serve at once.

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Ingredients

Method

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