Layered Spinach And Ricotta Crepes With Sauté Mushrooms

Perfect for a mid-morning brunch

Ingredients


  • 1 bunch of spinach, stems removed and washed well.
  • sea salt
  • 12 floz milk
  • 3 free range eggs
  • 1 tblsp melted butter
  • 2 tblsp extra virgin olive oil
  • 1 tblsp chopped fresh dill
  • 1 cup unbleached white flour
  • 400 g ricotta cheese
  • 100 g finely grated parmesan cheese
  • 2 tblsp chopped fresh parsley
  • 1 tblsp chopped fresh dill
  • 1 tblsp finely chopped spring onion sea salt
  • mushrooms
  • 2 tblsp extra virgin olive oil
  • 3 spring onion finely chopped
  • 400 g mushrooms of choice (sliced 1/4 inch thick coarse ground black pepper)
  • 4 floz dry white wine
  • 1 tblsp chopped fresh parsley
  • 200 g crème fraiche
  • sea salt

Method

  1. Place the spinach leaves into a pan with a sprinkling of sea salt until wilted. Put into a food processor and pulse a few times to puree. 
  2. Place in a roomy bowl with the milk, eggs, butter, oil, and herb and whisk.
  3. Add the flour and a good pinch of salt and whisk until smooth. Set aside to rest for at least 20 minutes.
  4. Make the ricotta filling and prepare the mushrooms. Mix all the ingredients for the ricotta filling.
  5. Heat a little oil in a pan and pour a ladle of batter into the pane and swirl around. Cook over a medium heat until set on the bottom approx. 2-3 minutes. Turn the crepe over gently and cook for just 30 seconds. Slide onto a plate. Repeat the process until all the batter has been used up.
  6. Using 3 crepes per person, spread 2 tablespoons of ricotta filling over a crepe, cover with a second crepe, repeat with the ricotta filling and place a third crepe on top.
  7. Place them onto an oven proof tray and cover with foil. Bake at 37°5F until heated through approx. 20 minutes.
  8. Make the mushrooms. Heat the olive oil in a pan, add the spring onion and cook for a minute over a medium heat. Raise the heat and add the mushrooms. Season with salt and pepper and toss the mushrooms until they begin to colour.
  9. Add the wine and let it reduce. Add the herb, crème fraiche and taste for seasoning.
  10. Place a crepe stack onto a serving plate and spoon the mushroom with their juices on the side.




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