Baby Spinach Chickpea Crepes with New Season Garlic
by Ysanne Spevack
Makes 10 rolled crepes
For the filling:
- 1 tablespoon olive oil
- 5 cloves new season garlic, peeled and finely chopped
- 1 teaspoon of dried thyme
- 100g baby spinach leaves, washed
- 250g ricotta cheese, mashed
- a tablespoon olive paste and
For the crepes:
- 100g gram flour, sifted
- 1 teaspoon baking powder
- 1 large egg, beaten
- 200ml full cream milk
- 2 tablespoons olive oil
Over a low heat, heat the oil in a small pan. Add the garlic, thyme and baby spinach without drying the leaves. They’ll cook in the water that’s on them.
Put the lid on, and cook for 3-4 minutes. Take the pan off the heat and add the ricotta and olive paste. Mix well with a wooden spoon and set aside.
In a big mixing bowl, thoroughly stir the gram flour and baking powder. In a small bowl, whisk the egg and milk with a fork. In a medium sized skillet, heat a tablespoon of the oil. Pour the egg mixture into the flour mixture bit by bit, whisking the mixture all the time to make a batter. When the oil is nice and hot, but not smoking yet, drop a big tablespoon of batter into the pan. Swirl it around fast to make a thin layer. After a minute, flip it over using a spatula to help steady the crepe. One minute more and you’re ready to set aside this crepe on a plate and cook up another tablespoon of batter. Repeat until the sixth crepe, when you should add and heat the remaining tablespoon of oil in the skillet ready to cook the last five.
When they’re done, spoon a tenth of the filling onto each crepe and roll. Serve immediately with a fresh leafy green salad and a glass of white wine.
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