Spinach and Ricotta Crepes

Ingredients

• 4 medium tomatoes
• 1 small onion
• 1 small garlic clove
• Salt
• Pepper
• 150 ml soy cream
• 400 g frozen spinach, thawed
• 250 g ricotta
• 2 Eggs
• 40 g Parmesan
• basic whole‑grain pancake batter
• 100 g Mozzarella

Instructions

1. 1.

   Slice the tomatoes into rounds. Peel and finely slice the onion into thin rings.

2. 2.

   Peel the garlic and rub the base of a baking dish with it to flavor the surface.

3. 3.

   Place the tomato slices in the dish and sprinkle with the onions, salt, and pepper.

4. 4.

   Pour the soy cream over the tomatoes and bake at 190 °C (convection 170 °C; gas: level 2) on the lowest rack for 10 minutes.

5. 5.

   Squeeze out excess liquid from the spinach and finely chop it.

6. 6.

   In a bowl mix the spinach with ricotta, egg, and parmesan, seasoning with salt and pepper.

7. 7.

   Spread the filling onto the crepes and gently spread it apart.

8. 8.

   Fold the crepes into triangles.

9. 9.

   Remove the baking dish from the oven and arrange the folded crepes overlapping slightly on top of each other.

10. 10.

    Drain the mozzarella and tear into pieces. Distribute over the crepes. Return the dish to the oven, covered with foil, for an additional 5–6 minutes.