Chicken, Spinach and Ricotta Crepe Bake
photo by StephanieZ
- Ready In:
- for the crepes - 3 egg, 3 cups plain flour, 3 and 3/4 cups of milk, pinch of salt, butter
- 1 -2 chicken breast fillet
- 2 cups tomato puree
- 300 ml cooking cream
- 3 -4 tablespoons tomato paste
- 750 g fresh ricotta
- 120 g Baby Spinach
- 2 teaspoons vegetable Vegeta (or to taste)
- 1 cup grated cheddar cheese or 1 cup mozzarella cheese
- First make the crepes if you have not bought them from the store.
- Mix the flour, eggs, milk and salt into a large bowl and mix until well combined and mixture is smooth.
- Allow the mixture to rest for 30 minutes before cooking.
- Using a large pan, add a small amount of butter and when melted ladle the crepe mixture into the pan, spreading the mixture thinly. Flip over once before placing onto a plate.
- To make the filling, chop the chicken into small pieces and fry in a pan until cooked.
- Add the tomato puree, cream and tomato paste to the chicken. Continue to simmer for a few minutes.
- Add the Vegeta or other stock seasonings until you have a desired flavour.
- Scoop out the chicken, leaving majority of the saucy mixture in the pan, and combine the chicken with the ricotta.
- Add the chopped baby spinach to the ricotta/chicken mixture.
- spread a thin layer of the ricotta mixture onto a crepe and roll. Continue until all of the mixture or crepes have run out. Place each crepe next to each other in a baking dish. Some can be layered on top of each other.
- Once all of the crepes are in the baking dish, pour the remaining creamy tomato sauce from the pan, over the top of the crepes. Make sure to spread the sauce evenly and try to get some between the top crepes.
- Sprinkle shredded cheese over the top and place into the oven at 180 degrees to bake. Once the cheese begins to crisp, remove from the oven and allow it to set for a few minutes before serving.
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RECIPE SUBMITTED BY
Love to experiment with my own dishes and adjust them until I have made them 'just right'.