Roasted vegetable and ricotta crêpe recipe
Making your own crêpes is not only fun, but these crêpes have an added bonus – they're made with basil. The summery herb is great alongside the courgette, peppers, cherry tomatoes and red onion, while the ricotta is a nice foil for the riot of flavours.
See method- Serves 6
- 1 hour 10 mins to prepare and 50 mins to cook
- 360 calories / serving
Ingredients
- 100g plain flour
- pinch of salt
- 1 large egg
- 300ml semi skimmed milk
- 3tbsp fresh basil, torn
- 1tbsp melted butter
- 2tbsp sunflower oil
- 1 red onion, peeled and cut into wedges
- 1 red , green and yellow pepper, deseeded and diced
- 1 medium courgette, wiped and cut into small chunks
- 4 tbsp olive oil
- black pepper
- 3 cloves of garlic, peeled and crushed
- 150g cherry tomatoes, halved
- 250g ricotta cheese
- 1 large vine tomato
- 25g parmesan cheese, grated
To garnish
- fresh basil
Each serving contains
- Energy
- 1800kJ 360.0kcal
- Fat
- 23g
- Saturates
- 8g
- Salt
- 0.5g
- Sugars
- 14g
of the Reference intake
Carbohydrate 27.6gProtein 12.8gFibre 5.0g
Method
- To make the batter, sift the flour and salt into a mixing bowl, make a well in the centre, add the egg and whisk, gradually adding the milk, until you have a smooth creamy batter. Whisk in the basil and melted butter. Cover and leave to stand for 30 minutes.
- Meanwhile, preheat the oven to gas mark 6, 200°C, fan 180°C. Toss together the onion, pepper, courgette, olive oil, garlic and seasoning. Spread into a roasting tin and cook for 30 minutes. Toss well and add the cherry tomatoes. Return to the oven for 5 minutes.
- To cook the crêpes, whisk the batter again and using a ladle, swirl a layer of the batter over the pan – slightly thicker than you would normally. Cook for 2 to 3 minutes then flip over with a palette knife and cook the other side for a further 2 minutes. Stack onto a warmed serving dish and keep warm whilst you cook up the remaining batter to make a total of 6 pancakes.
- To assemble, place one crêpe onto a baking tray, spread with a little ricotta and top with another crêpe, then top this with some of the roasted veg mixture . Repeat the layers, finishing with a crêpe. Thinly slice the tomato and arrange on top of the crêpe, sprinkle with Parmesan and bake in the oven for 15 minutes.
- Serve hot, cut into thick wedges. Garnish with fresh basil leaves.
- See more Pancake recipes
