Spinach and ricotta pancakes with spicy red pepper sauce
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Easy
- February 2013
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Serves 6
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Prep time 10 mins, cook time 30 mins
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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Vegetarian recipes
- Calories
- 402kcals
- Fat
- 33.2g (18.8g saturated)
- Protein
- 11.7g
- Carbohydrates
- 15.3g (7.8g sugars)
- Fibre
- 3.8g
- Salt
- 0.7g
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
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.
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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.