Savoury Baked Pancakes
1 hr 40 min.
- For the crepes
- 2 eggs
- 2 cups all-purpose flour
- 4 Tbsps olive oil (plus extra for frying)
- 1 pinch salt
- ¼ cup unsalted butter (melted)
- 2 ½ cups milk
- For the filling
- 4 Tbsps olive oil
- 2 cloves garlic cloves (finely chopped)
- 18 ozs Spinach
- 5 ozs Mushrooms (sliced)
- 1 cup Ricotta cheese (heaped)
- ½ cup finely grated Parmesan
- 1 pinch salt
- 1 pinch Black pepper
- 1 pinch grated Nutmeg
Heat the oven to 180°C (160° fan) 350°F gas 4. Butter a large baking dish.
For the crepes: whisk together the eggs, flour, olive oil and salt until smooth.
Add the melted butter and slowly pour in the milk, whisking until the mixture forms a smooth batter.
Heat 1 tablespoon oil in a large skillet (frying pan) and pour a small ladleful of batter into the pan. Fry each crepe for about 2 minutes on each side, until golden brown. Repeat with the remaining batter and set aside.
For the fillling: heat 1 tablespoon olive oil in a skillet and add the spinach leaves. Cook for 3-4 minutes, until wilted Drain and leave to cool.
Heat 1 tablespoon olive oil in a frying pan and fry the garlic and sliced mushrooms until softened.
Squeeze the excess liquid from the spinach and put into a bowl. Stir in half the Parmesan, the salt, pepper and nutmeg. Add the cooked mushrooms and ricotta and stir well.
Place 2 tablespoons of filling onto each crepe and roll up into tubes.
For the bechamel sauce: melt the butter in a pan over a low heat. Stir in the flour to make a smooth paste and cook gently, stirring, for 1 minute.
Gradually pour in the milk, stirring constantly and bring to a boil. Reduce the heat and simmer, stirring for 2-3 minutes until thickened. Season to taste with salt and pepper.
Spoon half the bechamel sauce into the base of the dish. Lay the crepes evenly over the sauce.
Pour over the remaining sauce and sprinkle with the remaining Parmesan and a little black pepper.
Bake for 30 minutes until golden and bubbling. Serve immediately.