Spinach and ricotta pancakes with spicy red pepper sauce
This savoury recipe sees thin crêpes stuffed with spinach and ricotta, then covered and baked in a spicy red pepper sauce. Perfect if you want to double down on Pancake Day celebrations iwth a savoury and sweet course – or just for a comforting veggie midweek meal.
Or, for a savoury vegetarian pancake recipe with an autumnal flavour, try these butternut squash, chickpea and blue cheese pancakes.
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Ingredients
- 400g baby leaf spinach
- drizzle of olive oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 200g ricotta
- 200ml double cream
- 1 medium free-range egg yolk
- grating of nutmeg
- squeeze of lemon juice
- 6 pancakes
- 360g roasted red peppers
- 75ml vegetable stock
- 1 red chilli, chopped
- 40g gruyère, grated
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Method
- Preheat the oven to 180°C/fan160°C/gas 4. Put a colander in the sink, then tip in the spinach and pour over boiling water to wilt. Allow to cool, then squeeze out as much liquid as possible and transfer to a medium bowl.
- Heat the olive oil in a frying pan, then cook the onion until soft. Add the garlic and cook for 30 seconds.
- Mix the ricotta with the cooled spinach, then beat in the double cream and egg yolk. Season, then add a good grating of nutmeg and lemon juice.
- Divide the filling among the pancakes, then roll each one and place in an ovenproof dish.
- Whizz the red peppers with the vegetable stock and chilli, then season. Pour the sauce over the pancakes and sprinkle with the gruyère. Cook for 20 minutes, then serve.
Nutrition
- 402kcals Calories
- 33.2g (18.8g saturated) Fat
- 11.7g Protein
- 15.3g (7.8g sugars) Carbs
- 3.8g Fibre
- 0.7g Salt
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Reviews
Is the garlic and onion for the filling or the sauce?
Hi Lucy, the onion and garlic is for the filling – we’ve amended the recipe to show this now. Hope you enjoy.
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