Delicious homemade Italian savoury pancakes filled with spinach and creamy ricotta.
An excellent vegetarian starter or lunchtime meal; light and full of flavour, easy to bake until golden and slightly crispy.
Serves one
INGREDIENTS / ALLERGENS
Ricotta (milk), spinach, nutmeg, eggs, parmesan, cream (milk) butter, flour (gluten)
Pink sauce - carrots, celery, onion, tomato, white wine, garlic, parsley, olive oil,
salt, pepper, cream (milk)
to cook from chilled
Unpack your fresh crespelle and loosen the lid of your pink sauce.
Pour a layer of the sauce into the oven proof dish container that the crespelle arrived in and set your pancakes on top.
Add a little more sauce over the top and sides.
Sprinkle some parmesan on top so they crisp nicely in the oven. Bake for 10-15 minutes at 180 degrees - depending on the strength of your oven.
Check the dish halfway through and add extra sauce if needed to prevent them becoming dry.
Once plated, top with our extra parmesan for even more delicious umami goodness.