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.
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 flour (or wholemeal wheat flour)
1 large egg
½ cup milk (or sufficient to mix pancakes)
1 tablespoon butter, melted
For the filling:
1 cup ricotta
1 cup mozzarella, grated
3 sprigs fresh oregano, chopped
1 clove garlic, minced
6 leaves silverbeet, steamed, squeezed dry and chopped
pinch of nutmeg
First, make the crepe mix. Combine all ingredients and mix till smooth and fairly runny. Heat a lightly buttered frying pan and spoon in two tablespoons of mixture. Cook until bubbles appear, then flip the crepe and briefly cook the other side. Transfer to a plate while you make the rest of the crepes.
The tomato sauce: In a frying pan heat the olive oil and garlic. Cook gently until the garlic is soft, being careful not to burn it. Add the tomatoes and basil and cook gently until all is soft and mushy. Turn off the heat. The tomatoes will soften further in their own heat. Nothing else to do here!
Assembling the dish: Place all the filling ingredients in a bowl and mix well. Spoon a layer of the filling into a casserole dish. Fill each crepe with a spoonful of the filling and place in the casserole dish, laying the crepe 'sausages' side by side.
Top with the tomatoes and a tablespoon or two of extra mozzarella.
Bake for twenty minutes or so, until golden, and serve with a fresh green salad.