Frozen veggies are great to have sitting waiting and spinach is an easy way to top up veggies in a meal. This recipe is a twist on the old classic cannelloni. You will spend some time flipping crepes, but it’s worth it and if you want to plan you week, you can do this in advance.
Really easy dish with only a few ingredients and a winner with the kids. This recipe is directly from the ‘Feeding Growing Humans Beautiful Yummy Food – Vegetables’ book.
These spinach and ricotta crepes are just one of the seven recipes you can make with the one sauce for seven recipes. Cook it up and pop it in the fridge for the week as a healthy base to your mid week meals.
Nutritionist Tip: Tomatoes increase in lycopene, a powerful antioxidant, when you cook them.
Prep time: 20 minutes.
Wait time: 30 minutes
Cooking time: 15 minutes
- 1 cup plain flour.
- 2 eggs.
- 1tsp caster sugar.
- 240ml milk.
- 250g frozen spinach/thawed – excess water squeezed out
- 400g fresh ricotta
- 1 ½ cups Chunky Tomato Sauce
- Handful of mozzarella
- Pepper to taste
- Blend crepe ingredients and then let sit for 30 minutes at room temperature.
- Heat a non stick 16cm pan.
- Pour enough in to cover the bottom. Cook for one minute on each side until golden, then flip and repeat.
- Cook all the mix and set crepes aside. You will need around 10-12.
- Preheat the oven to 190degrees Celsius.
- Combine ricotta and spinach in a bowl and season with pepper.
- Divide mix between the crepes, fold ends in and roll up to enclose the filling.
- Place a single layer in a baking dish and pour over passata (tomato sauce); sprinkle with mozzarella.
- Bake for 15 minutes or until cheese has melted and brown.
This recipe was developed by Tanya Nagy founder of Bite Nutrition. If you would like a copy of Tanya's recipe books, head to her website and use the code ‘CareforKids’. Each user will receive a ‘buy one get one free’ offer on the books – either fruit or veg or both.
Use this code twice per order but keep in mind, you may only use it once per customer!