Perfect for a weekend brunch when you've a little extra time to pull all these fab, fresh ingredients together.
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
- 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.
- Place in a roomy bowl with the milk, eggs, butter, oil, and herb and whisk.
- Add the flour and a good pinch of salt and whisk until smooth. Set aside to rest for at least 20 minutes.
- Make the ricotta filling and prepare the mushrooms. Mix all the ingredients for the ricotta filling.
- 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.
- 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.
- Place them onto an oven proof tray and cover with foil. Bake at 37°5F until heated through approx. 20 minutes.
- 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.
- Add the wine and let it reduce. Add the herb, crème fraiche and taste for seasoning.
- Place a crepe stack onto a serving plate and spoon the mushroom with their juices on the side.
