Brown rice crepes with ricotta spinach stuffing

Saying goodbye to the last of summer's delicious vegetables is a delicious treat. This recipe uses many autumn ingredients which you're sure to find at our Prom Country Farmers' Market this weekend if you aren't fortunate enough to have them in your own garden. It's a wholesome vegetarian dish, quite hearty enough for this cooler weather. I've made this version with freshly milled brown rice flour, making it deliciously gluten-free as well, but wheat flour is a good substitute. Ingredients For the tomato sauce: 1 tablespoon Golden Creek extra virgin olive oil 2 cloves garlic, minced 400g fresh tomatoes shredded fresh basil salt and freshly ground pepper For the crepes: ½ cup brown rice f

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