Silverbeet and Ricotta Crepes | Fast Ed
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page 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
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