Spinach & Ricotta Crepes

Prep: 10 Minutes

Cook: 20 Minutes

Serves: 6-8

Difficulty:

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Spinach & Ricotta Crepes

Ingredients:

300g fresh ricotta cheese

1 small bunch English spinach, leaves removed, washed and dried

2 tablespoons chopped flat-leaf parsley leaves

1/2 cup (80g) semi-dried tomatoes, chopped

1 cup grated mozzarella cheese

Salt and ground black pepper

400g Creative Gourmet frozen French Style Crepes

Method:

Preheat oven to 200°C/ 160°C (fan forced). Lightly grease a 30cm x 20cm baking dish
Using a wooden spoon, beat ricotta in a large bowl until smooth. Finely shred spinach leaves and add to ricotta along with, parsley, tomatoes and 1/2 cup mozzarella
Stir well to combine. Season with salt and pepper to taste
Heat Crepes following packet directions until warm. Spoon 1/3 cup spinach mixture along the centre of each crepe. Roll up tightly to enclose the filling Place into dish
Sprinkle remaining mozzarella over Crepes. Cover with baking paper then foil. Bake for 20-30 minutes or until Crepes and filling are hot. Serve immediately

Tips & Hints:

You can prepare the crepes up to 4 hours ahead to the end of step 3. Cover with baking paper and foil. Refrigerate until ready to heat. Sprinkle with remaining mozzarella just before heating.