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Spinach Crepes with Spicy Tomato Sauce

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For crepes
  Plain flour 6 Tablespoon
  Salt 1⁄2 Teaspoon
  Butter 3 Tablespoon, melted
  Eggs 2
  Milk 1 Cup (16 tbs)
  Brandy 2 Tablespoon
For filling
  Frozen spinach 10 Ounce, thawed (1 Packet)
  Butter 1 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Ricotta cheese 1⁄2 Pound (250 Grams)
  Egg 1 , lightly beaten
  Parmesan cheese 2 Tablespoon, freshly grated (Or As Required)
  Cream 4 Tablespoon
  Nutmeg 1 Teaspoon, freshly grated
For sauce
  Bacon rashers 4 , rind removed and diced
  Onions 2 , peeled and finely chopped
  Garlic 2 Clove (10 gm), peeled and crushed
  Canned tomatoes 14 Ounce, peeled (1 Large Can)
  Basil 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Bay leaf 1
  Beef stock 1⁄2 Cup (8 tbs)
  Cornflour 1 Tablespoon
  Red wine 1⁄4 Cup (4 tbs)
  Sugar 1 Teaspoon
  Pepper 1⁄4 Teaspoon

1) Sauce : In a saucepan, saute the bacon over a medium heat until crisp; remove with a slotted spoon and drain on paper towel.
2) In the same saucepan, add the onions, garlic, tomatoes, basil, oregano, bay leaf and beef stock.
3) Bring to a boil, then simmer, covered for about 30 minutes.
4) In a small bowl, blend the cornflour and wine together along with sugar.
5) Discard the bay leaf and press the tomato mixture through a sieve.
6) Return the mixture to the saucepan, stir in the cornflour mixture.
7) Stir continuously and cook until the mixture comes to a boil and acquires a thick consistency.
8) Stir in the bacon, taste and adjust the seasonings, adding a little Worcestershire sauce, if desired.
9) Preheat the oven to 350°F.

10) Crepes : In a bowl, sift the flour and salt together.
11) In another bowl, lightly beat the eggs and combine with the milk and melted butter.
12) Make a depression in centre of theflour, pour in the egg mixture and beat with a wooden spoon until the mixture is a smooth creamy batter.
13) Stir in the brandy, cover the bowl and stand for minimun 1 to 2 hours.
14) In a heated, heavy based pan, heat about 2 tablespoons of butter.
15) Spoon in about 2 tablespoons of the batter then tilt the pan and allow the batter to spread evenly.
16) Cook over a medium heat until the lower side is golden, then turn, cook on the other side and transfer to a hot plate.
17) Repeat until all the batter has been used and stack the crepes one by one as cooked.
18) Filling : In a saucepan, cook the spinach in butter for about 5 minutes.
19) Season with salt and pepper to taste; drain thoroughly.
20) Then combine with the ricotta cheese, egg, 1-2 tablespoons Parmesan cheese, cream and nutmeg; mix thoroughly.

21) Spread the spinach filling generously over each crepe and roll them up.
22) In a well buttered ovenproof dish , arrange the filled crepes side by side and refrigerate for about 1 hour.
23) Before serving, brush the crepes with melted butter and sprinkle with Parmesan cheese.
24) Bake in the preheated oven for about 20 minutes.

25) Place 2-3 crepes on each plate, top with a few spoonsful of the sauce and serve the Spinach Crepes with Spicy Tomato Sauce immediately.

Recipe Summary

Difficulty Level: 
Gourmet, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
85 Minutes
Ready In: 
115 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 437 Calories from Fat 193

% Daily Value*

Total Fat 22 g33.5%

Saturated Fat 12.2 g60.8%

Trans Fat 0 g

Cholesterol 154.4 mg51.5%

Sodium 574 mg23.9%

Total Carbohydrates 40 g13.2%

Dietary Fiber 4.3 g17.1%

Sugars 9.5 g

Protein 18 g36.7%

Vitamin A 133.6% Vitamin C 21.7%

Calcium 32.8% Iron 16.6%

*Based on a 2000 Calorie diet

Spinach Crepes With Spicy Tomato Sauce Recipe