Silverbeet and Ricotta Crepes
The single most important trick to getting modern crepes right is to make your batter a day ahead and leave it in the fridge. The flour absorbs liquid and you’ll create finer and more consistent crepes.
- 125g plain flour
- 2 eggs
- 30ml milk
- 30g unsalted butter, melted and cooled
- salt flakes and freshly-milled black pepper
- ½ bunch silverbeet, washed and chopped
- 350g ricotta cheese
- 140g pecorino cheese, finely grated
- ¼ cup extra virgin olive oil
- 1 cup tomato passata
1 Preheat oven to 180°C. Whisk the flour, eggs, milk and butter in a large bowl, then season with salt. Set aside for 40 minutes (or overnight), then strain through a fine sieve. Cook as 8 fine crepes in a large non-stick frying pan over a moderate heat until just set.
2 Combine the silverbeet, ricotta, half the pecorino and half the olive oil in a large bowl. Season with salt and pepper, then mix well. Spread the ricotta mixture on the crepes, then fold over, and fold over again.
3 Arrange the folded crepes in a lined oven dish, then sprinkle with half the remaining cheese. Bake for 20 minutes, until golden, then spoon the passata and remaining olive oil over. Bake for another 10 minutes, then serve with the remaining cheese.