Spinach & Ricotta Crepes with Roasted Tomato Sauce

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Serving size: 6


  • 6 Marcel's Ooh La La Gluten Free Crepes

Ricotta Filling:
  • 400g firm ricotta cheese
  • A few handfuls of spinach leaves, sautéed in a teaspoon of water & chopped with excess water squeezed out
  • Salt to taste
  • A little nutmeg to taste
  • White pepper to taste

Roasted Tomato Sauce:
  • 6 large tomatoes
  • 4 cloves garlic
  • ½ brown onion, finely chopped
  • Sprig of thyme
  • Sea salt
  • Freshly cracked black pepper
  • 1 teaspoon tomato paste
  • Splash of dry white wine
  • A handful of torn basil leaves
  • Extra virgin olive oil


Ricotta Filling:

  • Mix the cheese & spinach together & season well with sea salt, pepper & nutmeg
  • In a tray, arrange the tomatoes, garlic & thyme
  • Drizzle with olive oil & sprinkle with sea salt & pepper
  • Roast until the skins are dark & blistered

Roasted Tomato Sauce:

  • Place roasted tomatoes & garlic into a food processor & blitz to a puree and strain.
  • Sauté onion in olive oil until translucent
  • Add the tomato paste & fry for 1 minute
  • Add dry white wine & reduce until almost evaporated
  • Add tomato puree
  • Bring to a simmer and it is reduced by half taking care not to let it catch on the bottom
  • Once sauce has reached desired consistency, add basil, salt, pepper, sugar and /or lemon juice to taste
  • Roll some of the ricotta filling up in the crepes & place onto a baking tray seam facing down
  • Drizzle with extra virgin olive oil
  • Bake in an oven at 180C or until the crepes look puffed & golden
  • Spoon hot tomato sauce onto a plate & carefully place 1 crepe carefully on top
  • Garnish with fresh basil