Crepes with Cheese and Vegetables Recipe

Ingredients

Serve 4

• 1 quantity Crepes (refer recipe)

• 1 carrot, cut into matchsticks

• 2 zucchini/courgettes, cut into matchsticks

• white of 1 leek, very finely sliced

• 4 tbsp extra-virgin olive oil

• 1 2/3 cups/400 g Ricotta cheese

• 1 egg

• 1 3/4 cups/215 g freshly grated Pecorino cheese

• 3/4 cup/90 g freshly grated Parmesan cheese

• 1 clove garlic, finely chopped

• 14 oz/400 g spinach leaves, blanched

• 3 tbsp heavy/double cream        

• freshly ground black pepper to taste

Method:

1. Prepare the crepes. Preheat the oven to 400°F/200°C/gas 6.

2. Sauté the carrot, zucchini, and leek in 2 tablespoons of oil in a frying pan until golden.

3. Transfer to a baking dish. Beat the Ricotta, egg, Pecorino, and 1/2 cup (60 g) of Parmesan in a large bowl.

4. Spread the mixture over the crepes and roll up loosely. Place half the crepes on top of the vegetables.

5. Sauté the garlic in the remaining oil in a large frying pan until pale gold. Add the spinach and sauté for 7 minutes.

6. Transfer to the baking dish and arrange the remaining crepes on top.

7. Drizzle with the cream, season with pepper, and sprinkle with the remaining Parmesan.

8. Bake for 8-10 minutes, or until golden. Serve hot.