Savoury Filled Crepes
- For the pancakes
- 1 cup all-purpose flour
- 1 pinch salt
- 1 egg
- 1.333 cups milk
- 1 teaspoon Oil (or melted butter)
- Oil (for cooking)
- For the filling
- 7 ounces Spinach
- boiling water
- 2 cups Ricotta cheese
- 1 unwaxed lemon (finely grated zest)
- 1 pinch grated Nutmeg
- 1 pinch freshly ground Black pepper
For the pancakes: sift the dry ingredients into a mixing bowl and make a well in the centre. Add the egg and beat well.
Add half the milk and oil and beat until smooth. Stir in the rest of the milk until blended.
Lightly oil a pancake or frying pan and heat until smoking hot. Add enough batter for a thin even coating. Cook until set and lightly golden then turn over and cook for another 30 seconds. Remove from the pan and repeat with the remaining batter, greasing the pan between each pancake.
Slide the cooked pancakes onto a warm plate, layering up the pancakes with non-stick baking paper, so they don't stick together. Keep warm in a low oven.
For the filling: put the spinach in a colander and pour over boiling water, until the spinach has wilted. Squeeze out as much water as possible from the spinach, then chop finely.
Mix the spinach with the ricotta, lemon zest, nutmeg and pepper. Spread over the pancakes and fold or roll up to enclose the filling.
Place on serving plates and garnish with tomatoes and basil. Scatter over the Parmesan cheese.