Silverbeet and ricotta crespelle
Silverbeet, ricotta and pecorino lay between delicate layers of crespelle, the Italian version of crepes.
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Ingredients
- 125g plain flour
- 2 eggs
- 30ml milk
- 30g unsalted butter, melted and cooled
- salt flakes and freshly-milled black pepper
- ½ bunch silverbeet, washed and chopped
- 350g ricotta cheese
- 140g pecorino cheese, finely grated
- ¼ cup extra virgin olive oil
- 1 cup tomato passata
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