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The spinach in my garden is still producing new leaves, just the thing I want for what I am planning. The spinach together with the gorgeous fresh ricotta, herbs and seasoning, will make a rather nice filling for some posh crêpes

Fresh Ricotta & Spinach Crêpes

Serves 4 as a main meal or 8 as a starter

Crêpe batter

500 ml milk

170 g plain flour

4 eggs

100 g butter

Filling

1½ tablespoons olive oil

3 cloves garlic finely chopped

400 g baby spinach

200 g ricotta

60 g parmesan cheese finely grated, a bit extra for scattering

1 tsp. finely chopped fresh thyme leaves

Salt and pepper to taste

Method

Prepare the batter: I find a food processor works well for this purpose. Put milk, flour, eggs and a pinch of salt in a food processor, mix until well combined.

In an 18cm non-stick pan, heat about 5 g of butter over medium heat. Once the butter has melted, place 2 tablespoons of the batter in the middle of the pan, swirling to spread batter thinly and evenly. Cook crêpe until just set which should take about 1 ½ minutes, turn and cook the other side for about 30 seconds or until golden brown. Transfer crêpe to a plate and repeat the process with the rest of the batter. You should end up with about 20 crêpes.

For the filling: heat the olive oil in a large saucepan over high heat, add garlic and sauté for a few seconds then add the spinach, and a pinch of salt, stir until the spinach has wilted. Transfer spinach to a bowl, leave to cool slightly then add the ricotta, parmesan, thyme, season to taste. Set aside.

Preheat the oven to 200C

Working one crêpes at a time, fill with 2 tablespoons of ricotta and spinach filling. Fold crêpes in half, then in half again to form a cone shape. Place the crepe on a paper lined oven tray and repeat the process with the remaining crêpes and filling. Bake until heated through and the edges start to crisp; this should take about 10-15 minutes.

Serve scattered with parmesan and an accompaniment of well seasoned and finely diced ripe tomatoes tossed in olive oil.

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