METHODS
1. Sift the flour into a large bowl
and season. Add the eggs, oil and milk and whisk until thickened.
2. Heat a 20cm non-stick pan on high
and wipe with oiled kitchen paper. Add half a ladleful of batter and tilt to
make a thin layer. Cook for 1-2 minutes on each side. Set aside and keep warm.
Repeat to make 8 crepes.
3. For the filling, heat the oil and
cook the shallot for 4-5 minutes, add the mushrooms and thyme and cook until
soft. Add the spinach to wilt. Turn down the heat, add the ricotta, cheese and
milk and stir.
4. Spoon some filling onto one half
of a crepe. Fold or roll to enclose, serve immediately.
Komentar
Posting Komentar