Ingredients

For the crepes

  • 3 eggs
  • 400ml of milk
  • Pinch of salt
  • 250g 00 flour
  • 2 tbsp of Monini Delicato Extra Virgin Olive Oil (plus more to oil the pan)

For the filling

  • 200g baby spinach
  • 1 garlic clove, crushed
  • 1 tbsp of Monini Delicato Extra Virgin Olive Oil
  • 300g ricotta cheese
  • 1/4 cup of grated Parmigiano Reggiano cheese
  • 1/4 cup grated Pecorino cheese
  • 2 eggs
  • 1 few tbsp of parsley leaves
  • Salt and pepper
  • Nutmeg (1/4 teaspoon)
  • Zest of 1/2 lemon

For the sauce

  • 2 x 400g tin of Mutti Polpa Finely Chopped Tomatoes
  • 200ml water
  • 2 garlic cloves, smashed
  • 2 tbsp of Monini Classico Extra Virgin Olive Oil 
  • Salt  and pepper to  taste
  • Fresh basil leaves

For the topping

  • 1 cup Parmigiano or pecorino 
  • a few knobs of butter

How to prepare

  1. Sautee’  the  spinach  with  garlic  and  oil,  cover  with  a  lid  and  cook  until  just  wilted.  Set  aside  to  cool. 
  2. Mix  the  ricotta  with  eggs,  pecorino  and Parmigiano,  nutmeg,  lemon  zest,  parsley  and  seasoning. Add  the  cooled  spinach  and  mix  to  combine. Rest  in  the  fridge  to  firm  up  for  30  minutes.
  3. Fry the garlic in the oil in a medium saucepan,  add  the  Mutti Polpa  and  200ml of water  and  bring  to  a  simmer.  Add some parsley or basil, turn  the  heat  down,  and  cook  gently  for  25  minutes.  Season  with  salt , pepper and  fresh  basil  leaves .
  4. To make the crepes, beat eggs, milk, extra virgin olive oil and a pinch of salt in a large mixing bowl. Whisk in the flour to create a runny batter. Rest for 20 minutes. 
  5. Melt some extra oil in a medium non-stick pan, ladle in a small amount of batter to cover the pan in a thin layer. Cook for 1-2 minutes then flip over and cook for another 30 seconds. Set aside and continue in this way until the batter is finished.
  6. Turn your oven to 200 C conventional, 180 C Fan forced.
  7. Ladle a little of the tomato sauce into the bottom of a rectangular oven dish, roughly 30 x 40cm.
  8. Fill each crepe with 1-2 tablespoons of the filling, fold into a triangle and place onto the tray. Repeat with the rest of the crepe, making super to only slightly overlap the onto the tray. You want them to be in one layer. Use 2 oven trays, if needed. 
  9. Cover the folded crepes with of 3-4 spoonfuls of the tomato sauce (you will have some left over for a cheeky pasta!), dust with freshly grated Parmigiano or pecorino and a few knobs of butter.
  10. Bake for 30-35 minutes or until bubbly and golden and the edges of the crespelle look slightly crispy.