Spinach, Mushroom and Ricotta Stuffed Crêpe Bake
Another yummy vegetarian meal, shared with us by Bec Allum from Thermobexta. This is the perfect example to prove that vegetarian meals do not have to be boring!
Recipe Tester Feedback: “Who'd have thought that using crêpes could make a vegetarian 'cannelloni' to feed a hungry family? A good dish for a dinner party." - Gail
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Gluten
Preparation Time 35 minutes
Cooking Time 1 hour 5 minutes
Cannot be frozen
- mozzarella cheese - 50g
- Parmesan cheese - 10g
- baby spinach - 300g, leaves
- spring onion - 60g, chopped
- garlic clove - 1, peeled
- mushrooms - 200g
- butter - 10g
- ricotta cheese - 500g, fresh
- egg - 1
- dried thyme - 1/8 tsp
- nutmeg - 1/8 tsp, dried
- salt - 1/4 tsp
- pepper - 1/4 tsp
- pizza sauce - or pasta sauce
- Crêpe batter:
- eggs - 4
- milk - 440g (*can use rice milk)
- plain flour - 160g (*can use GF)
- olive oil - 20g
- salt - 1 tsp
- Add the eggs (4), milk (440g), plain flour (160g), olive oil (20g) and salt (1 tsp) to the bowl. Mix Speed 4 / 20 seconds. Put batter aside in a jug in the fridge.
Stuffed crêpe bake:
- Meanwhile, add the mozzarella (50g) and Parmesan cheese (10g) to the mixer bowl. Grate Speed 8 / 6 seconds, measuring cap on. Set aside in a small bowl. Wash and dry the mixer bowl.
- Add the spinach (300g) to the bowl. Program 2 minutes / 100C / Speed 3, measuring cap on. You will need to use your spatula to assist for the first 30 seconds or so. Scrape down sides. If you find that quantity of spinach does not fit in the bowl, chop the first 150g, then add the remaining 150g and chop again.
- Program 3 minutes / 100C / Speed 2, measuring cap on. Transfer the spinach to a bowl lined with a nut milk bag. Leave to cool a little then squeeze as much liquid as you can from the spinach. Set aside.
- Without cleaning the bowl, add the chopped spring onion (60g), peeled garlic clove (1), mushrooms (200g) and butter (10g) to the empty mixer bowl. Chop Speed 5 / 6 seconds, measuring cap on. Scrape down sides.
- Program 4 minutes / Steaming Temperature / Speed 1, measuring cap off. Scrape down sides. Assess the texture and omit Step 6 if you wish.
- Program again, 4 minutes / Steaming Temperature / Speed 1.
- Add the drained spinach, ricotta (500g), egg (1), dried thyme (1/8 tsp), dried nutmeg (1/8 tsp), salt (1/4 tsp) and pepper (1/4 tsp) to the mushroom mixture in the bowl. Mix Speed 4 / 10 seconds, measuring cap on. Transfer to a separate bowl and leave in the refrigerator while you make the crêpes.
- Heat a frying pan over medium heat and pour a thin layer of batter into the pan. Pick up the pan and move it in a circular motion at a slight angle, in order to spread the batter out until it covers approximately a 20-22cm diameter circle.
- Cook for a minute or two and turn it over when the underside starts to change colour. When both sides are cooked, slide the crêpe out onto a plate. Repeat with the remaining batter. This batter will make about 10 crêpes.
- Preheat the oven to 180C. Take the filling from the fridge.
- Lay a crêpe out onto a silicon mat or plate and evenly place a line of filling in the middle.
- Roll the crêpe up to enclose the filling, leaving the ends open, and place the roll into a casserole dish or deep tray.
- Repeat with the remaining crêpes.
- When all crêpes are cooked, filled, rolled and placed into the dish, spread the pizza sauce evenly over the tops. Sprinkle with the reserved grated cheese.
- Bake for 30 minutes.
Make your own!
*Make your own ricotta with the Ricotta Cheese recipe from The Make Your Own Subscriber Bonus Issue.
*Make your own pasta sauce with the Spicy Tomato Pasta Sauce recipe from The Made in 30 Issue, the Basil Pesto Genovese Pasta Sauce or Roast Tomato Pasta Sauce recipes from The Dinners Issue, the Roast Capsicum Pesto Pasta Sauce recipe from The Easy Issue or the Quick and Easy Pasta Sauce recipe from The Thrifty Issue.
*Make your own pizza sauce with the Pizza Sauce recipe from The Make Your Own Subscriber Bonus Issue.