Spinach and ricotta crepe cannelloni
Plain wholemeal flour
1⅓ cup(s), (200g)
2 medium, lightly beaten
1 cup(s), (250ml)
Reduced fat oil spread
2 cup(s), finely chopped, coarsely chopped
2 clove(s), crushed
1 small, finely chopped
Reduced-fat ricotta cheese
¾ cup(s), (150g)
Fresh lemon rind
1 tbs, finely grated
1½ cup(s), (375ml) basil variety
Grated parmesan cheese
¼ cup(s), (20g)
2 tbs, toasted
¼ cup(s), leaves
2 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 2 litre (8-cup) capacity baking dish with oil.
- Place flour in a large bowl. Whisk in eggs and enough milk to form a runny batter. Season with salt and pepper.
- Melt ½ teaspoon spread in a medium non-stick frying pan over medium-high heat. Ladle ¼ cup (60ml) batter into pan, swirling to coat. Cook for 1 minute each side. Transfer to a plate. Repeat with remaining batter to make 7 more crepes, adding more remaining spread as needed.
- Place spinach in a large bowl and cover with boiling water. Set aside for 1–2 minutes or until wilted. Drain. Refresh under cold water and drain. Using your hands, squeeze excess liquid from spinach. Finely chop.
- Heat oil in same pan over medium-high heat. Cook garlic and onion, stirring, for 5 minutes or until onion has softened. Combine spinach, onion mixture, ricotta, nutmeg and rind in a bowl. Season with salt and pepper.
- Working with 1 crepe at a time, spoon one-eighth of the spinach mixture down centre of crepe. Roll to enclose filling.
- Place crepes, seam-side down, in prepared dish. Top with passata and sprinkle with parmesan. Bake for 10–15 minutes or until cheese has melted and crepes are heated through. Serve sprinkled with pine nuts and basil.