These gluten-free Italian-style crespelle are filled with ricotta, spinach and sundried tomatoes.
- Heat half the oil in a large frying pan over high heat. Add half the spinach. Cook, stirring, for 1-2 minutes or until just wilted. Strain through a sieve set over a bowl. Repeat with remaining oil and spinach. Cool completely.
- For the crespelle, place flour in a bowl. Use a wooden spoon to stir in eggs until well combined. Stir in 60ml (1⁄4 cup) milk until smooth. Stir in remaining milk. Slowly stir in butter. Set aside for 10 minutes. Strain through a sieve into a bowl. Stir in water (mixture should be consistency of pouring cream).
- Heat a 20cm (base measurement) non-stick frying pan over low heat. Add a piece of butter. Swirl to coat. Add a bit less than 1/4 cup of the batter. Tilt to cover base. Cook for 1-2 minutes or until edges start to curl. Turn. Cook for a further 1-2 minutes or until golden. Transfer to a plate. Cover with a clean tea towel. Repeat with remaining butter and batter to make 12 crespelle.
- Preheat oven to 200°C/180°C fan forced. Grease a baking dish with butter. Combine ricotta, tomato, basil, chives, rind, spinach and half the cheese in a bowl. Season well.
- Place 1 crespelle on a clean work surface. Spread half with ricotta mixture. Fold in half twice to form a triangle. Repeat with remaining crespelle and ricotta mixture.
- Pour two-thirds of the passata into dish. Arrange crespelle in dish. Pour remaining passata over crespelle. Sprinkle with remaining pecorino. Bake for 12 minutes or until golden.
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