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Spinach and ricotta pancakes with spicy red pepper sauce Recipe

Name: Spinach and ricotta pancakes with spicy red pepper sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 400g baby leaf spinach; drizzle of olive oil; 1 onion, chopped; 1 garlic clove, crushed; 200g ricotta; 200ml double cream; 1 medium free-range egg yolk; grating of nutmeg; squeeze of lemon juice; 6 pancakes; 360g roasted red peppers; 75ml vegetable stock; 1 red chilli, chopped; 40g gruyère, grated

delicious. magazine

This savoury recipe sees thin crêpes stuffed with spinach and ricotta, then covered and baked in a spicy red pepper sauce. Perfect if you want to double down on Pancake Day celebrations iwth a savoury and sweet course – or just for a comforting veggie midweek meal. Or, for a savoury vegetarian pancake recipe with an autumnal flavour, try these butternut squash, chickpea and blue cheese pancakes.

Ingredients

400g baby leaf spinach

drizzle of olive oil

1 onion, chopped

1 garlic clove, crushed

200g ricotta

200ml double cream

1 medium free-range egg yolk

grating of nutmeg

squeeze of lemon juice

6 pancakes

360g roasted red peppers

75ml vegetable stock

1 red chilli, chopped

40g gruyère, grated

Method

Preheat the oven to 180°C/fan160°C/gas 4. Put a colander in the sink, then tip in the spinach and pour over boiling water to wilt. Allow to cool, then squeeze out as much liquid as possible and transfer to a medium bowl.

Heat the olive oil in a frying pan, then cook the onion until soft. Add the garlic and cook for 30 seconds.

Mix the ricotta with the cooled spinach, then beat in the double cream and egg yolk. Season, then add a good grating of nutmeg and lemon juice.

Divide the filling among the pancakes, then roll each one and place in an ovenproof dish.

Whizz the red peppers with the vegetable stock and chilli, then season. Pour the sauce over the pancakes and sprinkle with the gruyère. Cook for 20 minutes, then serve.

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