Baked Herb Crepes Recipe

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Baked Herb Crepes

These savory spinach and ricotta cheese crepes are a show stealer at the brunch table. Covered with tomato puree, these crepes are baked and are amazing to eat!

Ingredients of Baked Herb Crepes

  • 4 Tbsp chopped fresh herbs of your choice
  • 1 Tbsp olive oil, plus extra for frying
  • 75 ml milk
  • 3 eggs
  • 30 gm plain flour
  • Pinch of salt
  • Sunflower oil, for greasing

  • For the Sauce:
  • 2 Tbsp olive oil
  • 1 small onion, chopped
  • 2-3 garlic cloves, crushed
  • 400 gm can chopped tomatoes
  • Pinch of light brown sugar

  • For the Filling:
  • 450 gm fresh spinach, cooked
  • 80 gm ricotta cheese
  • 60 gm pine nuts, toasted
  • 5 sun-dried tomatoes in olive oil, drained and chopped
  • 2 Tbsp chopped fresh basil
  • Salt
  • Nutmeg
  • Ground pepper
  • 4 egg whites

How to Make Baked Herb Crepes

  1. To make the crepes, place the herbs and oil in a food processor and blend until smooth.
  2. Add the milk, eggs, flour, and salt and process again. Leave to rest for 30 minutes. Heat a small frying pan and add a little oil.
  3. Add a ladle full of batter. Swirl around to cover the base.
  4. Cook for 2 minutes, turn and cook for 2 minutes.

  5. To Make The Sauce:
  6. Heat the oil in a pan, add the onion and garlic and cook gently for 5 minutes.
  7. Add the tomatoes and sugar and cook for about 10 minutes, or until thickened. Puree in a blender, then sieve and set aside.
  8. Preheat the oven to 375F.
  9. To Make the Filling:
  10. Mix the spinach with the ricotta, pine nuts, tomatoes, and basil.
  11. Season with salt, nutmeg, and pepper. Whisk the egg whites until stiff. Fold one-third into the mixture, and then gently fold in the rest.
  12. Place one crepe at a time on a lightly oiled baking sheet, add a spoonful of filling and fold into quarters.
  13. Bake for 12 minutes until set. Reheat the sauce and serve with the crepes.