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.
To Make The Sauce:
1.Heat the oil in a pan, add the onion and garlic and cook gently for 5 minutes.
2.Add the tomatoes and sugar and cook for about 10 minutes, or until thickened. Puree in a blender, then sieve and set aside.
3.Preheat the oven to 375F.
To Make the Filling:
1.Mix the spinach with the ricotta, pine nuts, tomatoes, and basil.
2.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.
3.Place one crepe at a time on a lightly oiled baking sheet, add a spoonful of filling and fold into quarters.
4.Bake for 12 minutes until set. Reheat the sauce and serve with the crepes.