BAKED HERB CREPES

Preparation Method :

• To make the crepes, place the herbs and oil in a food processor and blend until smooth. Add the milk, eggs, flour and salt and process again until smooth. Leave to rest for 30 minutes.
• Heat a small non-stick frying pan and add a very small amount of oil. Pour out any excess oil and pour in a ladleful of the batter.
• Swirl around to cover the base. Cook for 2 minutes, turn over and cook for a further 1-2 minutes. Make the remaining 7 crepes in the same way.
• To make the sauce, heat the oil in a small pan, add the onion and garlic and cook gently for 5 minutes.
• Add the tomatoes and sugar and cook for about 10 minutes until thickened. Puree in a blender, then sieve and set aside.
• To make the filling, mix together the spinach with the ricotta, pine nuts, tomatoes and basil. Season with salt, nutmeg and pepper.
• Preheat the oven to 190°C/375°F/ Gas 5. Whisk the 4 egg whites until stiff. Fold one-third into the spinach mixture, then gently fold in the rest.
•  Place one crepe at a time on a lightly oiled baking sheet, add a spoonful of filling and fold into quarters. Bake for 12 minutes until set. Reheat the sauce and serve with the crepes.