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How to make Buckwheat crespelle with ricotta, spinach and sundried tomatoes

Yield = 6
Prep time: 0:40
Cook time: 1:00
Total time: 1:40

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 280g pkt baby spinach leaves
  • 20g butter, chopped
  • 700g fresh ricotta, crumbled
  • 100g sundried tomatoes, finely chopped
  • 1/2 cup fresh basil leaves, finely chopped
  • 2 tablespoons finely chopped fresh chives
  • 1 lemon, rind finely grated
  • 40g (1/2 cup) finely grated pecorino (or vegetarian hard cheese)
  • 250ml (1 cup) tomato passata

Crespelle

  • 150g (1 cup) buckwheat flour
  • 3 eggs
  • 250ml (1 cup) reduced-fat milk
  • 20g butter, melted, cooled
  • 60ml (1/4 cup) water

Method

  • Step 1 Heat half the oil in a large frying pan over high heat. Add half the spinach. Cook, stirring, for 1-2 minutes or until just wilted. Strain through a sieve set over a bowl. Repeat with remaining oil and spinach. Cool completely.
  • Step 2 For the crespelle, place flour in a bowl. Use a wooden spoon to stir in eggs until well combined. Stir in 60ml (1⁄4 cup) milk until smooth. Stir in remaining milk. Slowly stir in butter. Set aside for 10 minutes. Strain through a sieve into a bowl. Stir in water (mixture should be consistency of pouring cream).
  • Step 3 Heat a 20cm (base measurement) non-stick frying pan over low heat. Add a piece of butter. Swirl to coat. Add a bit less than 1/4 cup of the batter. Tilt to cover base. Cook for 1-2 minutes or until edges start to curl. Turn. Cook for a further 1-2 minutes or until golden. Transfer to a plate. Cover with a clean tea towel. Repeat with remaining butter and batter to make 12 crespelle.
  • Step 4 Preheat oven to 200°C/180°C fan forced. Grease a baking dish with butter. Combine ricotta, tomato, basil, chives, rind, spinach and half the cheese in a bowl. Season well.
  • Step 5 Place 1 crespelle on a clean work surface. Spread half with ricotta mixture. Fold in half twice to form a triangle. Repeat with remaining crespelle and ricotta mixture.
  • Step 6 Pour two-thirds of the passata into dish. Arrange crespelle in dish. Pour remaining passata over crespelle. Sprinkle with remaining pecorino. Bake for 12 minutes or until golden.