Silverbeet and Ricotta Crepes
The single most important trick to getting modern crepes right is to make your batter a day ahead and leave it in the fridge. The flour absorbs liquid and you’ll create finer and more consistent...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at fast-ed.com.au.
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Silverbeet and ricotta crespelle
fast-ed.com.au
How to make Spinach & Ricotta Filled Crepes Recipe
slurrp.com
Crepe Making Made Easy | Delicious Recipes for Every Season
sydnegeorge.com
Perfect Crepes Made Simple
who-makes.com
basic crepes
pantrylane.com
3 ingredient crepes | Flourette | Tried and True Recipes
flourette.com
Ricotta and Toblerone Crepes
recipes-list.com
Silverbeet And Ricotta Rolls
donnahay.com.au