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Spinach and Ricotta Crepe Cannelloni (Pancake) October 14, 2013

Posted by andrewescott in Recipes.
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Pancake Theme - Franca's main (2 of 2)This was one of the dishes from the Pancake dinner: Franca’s traditional spinach and ricotta crepes.

Ingredients – Crepes

  • 1½ cups of plain flour (sifted)
  • 2 eggs
  • Pinch of salt
  • 700-750mL of milk
  • 1Tbs of butter melted.

Ingredients – Filling

  • Packet of frozen spinach  (based on Alde product).
  • ¼ finely chopped onion
  • 1 large garlic clove
  • 600g of ricotta
  • ¼ cup of parmesan cheese
  • 1 cup of grated mozzarella
  • 2 eggs
  • Salt
  • Pepper

Other Ingredients

  • Napoli sauce

Method

  1. Combine crepe ingredients and whisk with whisker.
  2. Heat a hot skillet pan or non-stick frypan.
  3. Add a small drop of butter to lightly grease pan.
  4. Add enough crepe mixture to make about a 14cm diameter crepe (pour crepe mixture in and quickly with the back of a Tablespoon spread out and rotate to create a circle).
  5. Repeat steps until mixture gone.
  6. Fry off onion and garlic and then add spinach and cook for a few minutes to sauté.
  7. Put filling in crepe and roll.
  8. Line the bottom of baking tray with some sauce.
  9. Put in cannelloni.
  10. Put sauce on top.
  11. Bake in preheated oven for 30-40 minutes (180degC).
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Comments»

1. Pancake | Melbourne Recipe Club - October 14, 2013

[…] The main course was by Franca, who served up cannelloni crepes. […]


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