Spinach and ricotta pancakes with spicy red pepper sauce

Spinach and ricotta pancakes with spicy red pepper sauce
  • Serves icon Serves 6
  • Time icon Prep time 10 mins, cook time 30 mins

This savoury pancake recipe sees thin crêpes stuffed with spinach and ricotta, then covered and baked in a spicy red pepper sauce.

Nutrition: per serving

Calories
402kcals
Fat
33.2g (18.8g saturated)
Protein
11.7g
Carbohydrates
15.3g (7.8g sugars)
Fibre
3.8g
Salt
0.7g
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

  1. 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.
  2. Heat the olive oil in a frying pan, then cook the onion until soft. Add the garlic and cook for 30 seconds.
  3. 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.
  4. Divide the filling among the pancakes, then roll each one and place in an ovenproof dish.
  5. 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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    1. 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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