Crespelle with ricotta, spinach & Sundried tomatoes....

Its lunchtime in my house, and i just dont feel like a sandwich today but something delicious and light! Crespelle! Perfecto! With some gorgeous fresh ricotta mixed in with spinach, the perfect light lunch accompanied by a cold limoata!

2 tablespns of olive oil
280g pkt baby spinach leaves
20g butter
700g fresh ricotta

100g sundried tomatoes
1/2 cup fresh basil
2tblespns fresh chives finely chopped
1 lemon rind finely grated
1/2 percorino cheese
1 cup tomato passata

Crespelle

1 cup plain flour
3 eggs
1 cup fat reduced milk
20g butter cooled
1/4 cup water

Heat the oil in a large frying pan over medium heat. Add half the spinach, cook stirring for 1-2 minutes until just wilted. 

Repeat with the remaining spinaci. allow to cool completely set aside.

Preheat oven 180 degrees c.

For the crespelle place flour in a bowl. Using a wooden soon, stir in eggs until well combined. Stir in 1/4 cup milk till well combined. now stir in the remaining milk. Slowly sir in burro (butter). Ser aside for 10 minutes. Strain through a seive into a bowl. Stir in water, just enough so it has a smooth consistancy.

Heat a non stick frying pan over low heat. Add a knob of burro and swirl it around the pan. Slowly pour in 1/4 of the batter. Tilt the pan to cover the base. Cook for 1-2 minutes until the edges of the crespelle start to curl up.

Turn over, and cook for another 1-2 minutes.  Transfer to a plate. Repeat with the rest of the batter. Makes about 12 crespelle.

Grease a baking dish with butter. Cobine ricotta, basil, tomato, chives, rind, spinach and half of the cheese in a bowl.  Season.

Place one crespelle on a clean dry surface.  Spread half with ricotta mixture.  Fold in half twice to form a triangle. Tepeat with remaining crespelle and ricotta mixture.

Pour 2/3 of the passata into a dish. Arrange crespelle into the dish. Pour the remaining passata over the crespelle.

Sprinkle with remaining cheese. Bake for 10-15 minutes or until golden. Godere........