Spinach Crepes with Ricotta Filling
1 egg white(s), large, lightly beaten
Fat free skim milk
100 gm(s), frozen, chopped spinach, defrosted
2 clove(s), medium, peeled and crushed
Fat-free ricotta cheese
1 stalk(s), medium, finely chopped
Uncooked bell pepper(s)
1 cup(s), red, diced
Fresh cherry tomato(es)
6 medium, quartered
Canned tomato puree
2 tbsp(s), no-salt variety
- Place the flour in a large mixing bowl, make a well in the centre, add the egg white and stir using a wooden spoon, gradually drawing in the flour. Adding a little milk at a time, beat to form a smooth batter. Stir in the spinach and garlic.
- Beat the ricotta cheese until smooth and stir in the celery, red pepper, tomatoes, mustard, tomato puree and plenty of freshly ground black pepper and salt.
- Heat a 20cm frying pan, add a little of the oil and when hot, add 2 tbsp of batter. Swirl around the pan until covered. Cook for 2-3 minutes turning once. Slide onto a plate and keep warm. Repeat with the rest of the batter adding the remaining oil when necessary to make 8 pancakes.
- Spread the tomato puree over the pancakes, spoon the ricotta mixture into the middle and roll up. Serve 2 per person with a crisp green salad.