Sink your teeth into this savoury spinach and ricotta crepe bake – full of flavour and packed with goodness

I made this using products from @almondbreezeuk @quakeroatsuk @dovesfarm and @nushfoods

• 1 cup of wholemeal flour
• 1/2 cup plain flour
• 1 cup of oats
• Pinch of salt
• 1 cup of milk or dairy free milk
• 1 egg or flax egg
• 1-2 tins chopped tomatoes
• 1 tsp paprika
• 1 tsp mixed dried herbs
• 1 lemon juiced
• 1 small tub of ricotta
• 2 tbs almond cheese spread
• 1 tsp chilli flakes
• 1 bag of spinach
• 1 pack of sliced mushrooms

1 In a large bowl add the flour, oats and salt and mix. In a jug beat the eggs and milk.
2 Make a well in the centre and gradually add the milk into the flour mixture and whisk until a thin smooth consistency.
3 To make the pancakes, add some oil to a large flat frying pan, ladle the pancake mixture and swivel the pan until batter covers the base. Allow to cook and flip over. Repeat with the mixture.
4 For the filling add some oil into a pan, add the chopped tomatoes along with the paprika, herbs and chilli and simmer for 15 minutes.
5 Saute the spinach and mushrooms separately until cooked.
6 Allow the spinach mixture to cool and then add the ricotta and cheese spread, lemon juice into the mixture, season and mix until combined.
7 To make the pancake rolls, add some chopped tomatoes into an ovenproof dish and spread evenly.
8 Place the spinach filling in the middle of the pancakes and roll.
9 Place the pancake rolls alongside each other, top with remaining tomato mixture. Scatter with some flaked and ground almonds.
10 Bake in the oven for about 20 minutes until golden.

Follow me on Instagram & tag #gopisrecipes to show your own creation!

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