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Roasted vegetable and ricotta crêpe recipe
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4 ratings
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
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
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1800kj
360kcal
18%
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Fat
23g
33%
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Saturates
8g
40%
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Sugars
14g
16%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 27.6g
Protein 12.8g
Fibre 5g
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.
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