Name of Recipe: Chicken & Ricotta Crepe Bake
Number of People: 4-6
Ingredients:crepe ingredients as per the TMX book
plus:
1 sml onion
2 garlic gloves,
1 tbs olive oil
1-2 chicken breasts, cut into 2-3cm dice
1 large container low-fat ricotta
shredded spinach (frozen, defrosted and well drained, or fresh)
any other vegies desired, finely chopped in tmx before starting to cook
good pinch nutmeg
salt & freshly ground black pepper
700g bottle italian tomato sauce - sugo or passata (or 2 tins of pureed tomatoes)
1/2 cup low fat grated cheese
Preparation:prepare and cook crepes as per TMX book
plus:
chop onion and garlic on speed 4 until finely chopped. add oil and cook 2 mins on 100' speed 1
add chicken and mince (check directions in book, suggest speed 6-7 for 10 seconds at a time, stirring in between)
cook 8 minutes 100' reverse speed 2
add remaining ingredients and mix for 2 mins reverse speed 2 until well mixed
Spread half tomato sauce evenly over the base of 1 large baking dish.
fill each crepe with several spoonfuls of mix, roll and place in dish
Spoon over remaining sauce and sprinkle with cheese.
Bake for 25 minutes until cheese is melted and lightly browned. Serve with salad leaves
Variations: for vegetarians replace chicken with 500g diced pumpkin.
Photos:
Tips/Hints:originally posted on my blog, based on a recipe from a friend.
members' comments{/b]
JD - was pretty pleased with it. Only did half the recipe for the 2 of us and still enough to take around to Mum. I used some chicken mince I had this time but next time (because DH asked is there any meat in here) I will use chicken thighs and keep them chunky. Nice one Karen, will certainly have these on the menu again in summer - they were nice with a tossed salad.
Babymaker - DH gave them 5/5 requested again, next time I think I will keep the chicken a bit more chunky too JudyDawn. I only did a half batch of the EDC crepe mix, only made 6 but was plenty for the amount of mixture I had.
