Buckwheat crespelle with ricotta, spinach and sundried tomatoes

Recipes / Vegetarian

These gluten-free Italian-style crespelle are filled with ricotta, spinach and sundried tomatoes.

Recipe «Buckwheat crespelle with ricotta, spinach and sundried tomatoes» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp extra virgin olive oil, 280g pkt baby spinach leaves, 20g butter, chopped, 700g fresh ricotta, crumbled, 100g sundried tomatoes, finely chopped , 1/2 cup fresh basil leaves, finely chopped, 2 tbsp finely chopped fresh chives, 1 lemon, rind finely grated , 40g finely grated pecorino, 250ml tomato passata, 150g buckwheat flour, 3 eggs, 250ml reduced-fat milk, 20g butter, melted, cooled, 60ml water.

Ingredients:

  • 2 tsp extra virgin olive oil 
  • 280g pkt baby spinach leaves 
  • 20g butter, chopped 
  • 700g fresh ricotta, crumbled 
  • 100g sundried tomatoes, finely chopped 
  • 1/2 cup fresh basil leaves, finely chopped 
  • 2 tbsp finely chopped fresh chives 
  • 1 lemon, rind finely grated 
  • 40g finely grated pecorino 
  • 250ml tomato passata 
  • 150g buckwheat flour 
  • 3 eggs 
  • 250ml reduced-fat milk 
  • 20g butter, melted, cooled 
  • 60ml water 

Instructions

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.