This summery dish is loaded with protein and nutrient-rich microgreens
|Prep time||40 minutes|
|Cook time||20 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 180°C, gas mark 4. Grease a 2½L baking dish.
To make the pesto, toast the pine nuts and juice the lemon. Add the pine nuts, 2 tbsp of fresh lemon juice, garlic and 1/4 tsp of salt to a food processor. Pulse to combine. Add a handful of microgreens and basil, then pulse again. With the food processor running, drizzle 4 tbsp of olive oil in a steady stream until smooth. Adjust the seasoning to taste. Set aside.
To make the crêpes, crack 4 eggs in the bowl of a stand mixer fitted with a whisk attachment and whisk until frothy. Add in 1/2 tsp of salt and, in batches of three, whisk in the flour. Finely chop the microgreens. Add in the water and microgreens and whisk to just combine.
Heat a non-stick frying pan over a medium-high heat and grease with cooking spray.
Pour 80ml of the crêpe batter in the pan and swirl to coat the base of the pan. Cook for 1 minute or until set, flip and cook on the other side for another 30 seconds or until both sides are golden.
For the filling, finely grate the Parmesan. Chop the baby spinach.
Add the ricotta, 2 egg yolks, Parmesan, baby spinach and pesto to a large bowl. Stir to combine.
Spread 80ml of the filling in the centre of each crêpe and roll to enclose. Arrange the filled crêpes in a prepared baking dish.
Combine the tomatoes, vinegar, 2 tbsp of oil and 1 tsp of salt in a blender and blitz. Pour the mixture over the crêpes and top with mozzarella.
Bake for approx. 15-20 minutes or until golden and bubbling. Top with extra microgreens and freshly ground black pepper.