Going to a gourmet vegetarian lunch Bring a plate of homemade crepes stuffed with zucchini, ricotta, olives and nuts.
- Whisk eggs in a large bowl. Gradually add flour, whisking to combine. Gradually whisk in milk. Set aside for 30 minutes to rest.
- Meanwhile, preheat grill on high. Quarter capsicums. Remove and discard seeds and membrane. Grill, skin-side up, for 5 minutes or until skin blisters and blackens. Transfer to a heatproof bowl. Cover with plastic wrap. Set aside for 10 minutes. Peel and discard skin. Roughly chop.
- Heat oil in a large (20cm base) non-stick frying pan over high heat. Cook zucchini for 5 minutes or until tender. Add to capsicum. Add ricotta, olives, pine nuts and rind. Season with salt and pepper. Wipe pan clean.
- Preheat oven to 180C/160C fan-forced. Brush frying pan with a little butter. Heat over medium heat. Pour 2 tablespoons of batter into frying pan, swirling to cover base. Cook for 1 to 2 minutes each side or until golden. Transfer to a plate. Repeat with remaining mixture to make 8 crepes.
- Spoon 1/2 cup passata over the base of an 8-cup-capacity baking dish. Place 1 crepe on a flat surface. Spread 1/8 of the ricotta mixture over crepe. Roll up to enclose filling. Place in prepared dish. Repeat with remaining crepes and ricotta mixture. Spoon over remaining passata and sprinkle with parmesan. Bake for 30 minutes or until golden brown and heated through. Serve scattered with basil.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set