Pancetta & Mush­room Crepes

SERVES 4 PREPA­RA­TION 30 MIN­UTES COOK­ING 50 MIN­UTES

Woman’s Day (NZ) - - Everyday Food -

1 ta­ble­spoon olive oil 1 large onion, finely chopped 2 gar­lic cloves, crushed 400g can diced toma­toes 2 ta­ble­spoons finely shred­ded basil, plus ex­tra leaves to serve 200g but­ton mush­rooms,

sliced 50g mild pancetta, chopped 500g fresh ri­cotta (see tip) 250g frozen spinach, thawed,

drained 1 cup grated moz­zarella GLUTEN-FREE CREPES 2 eggs

½ cup gluten-free plain flour ¼ cup rice flour ¾ cup milk 40g but­ter, melted

1. Heat half the oil in a large fry­ing pan on medium. Cook onion and gar­lic, stir­ring, for 5 min­utes or un­til onion soft­ens.

2. Add toma­toes and cook, un­cov­ered, over low heat, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til sauce thick­ens slightly. Re­move from heat. Cool slightly. Stir in basil. Sea­son and set aside.

3. GLUTEN-FREE CREPES. Whisk eggs, then both flours in a medium bowl. Grad­u­ally add milk, whisk­ing be­tween ad­di­tions un­til bat­ter is smooth. Sea­son.

4. Heat a 20cm fry­ing pan on medium. Brush with but­ter. Pour 2 ta­ble­spoons of bat­ter into pan, swirling to coat base. Cook for 1 minute or un­til golden. Turn and cook for 30 sec­onds. Re­peat to make eight.

5. Heat re­main­ing oil in a fry­ing pan on high. Cook mush­rooms and pancetta, stir­ring, for 5 min­utes. Trans­fer to a bowl. Stir in ri­cotta and spinach. Sea­son.

6. Pre­heat oven to mod­er­ate. Lightly oil an eight-cup oven­proof dish.

7. Spoon half the tomato sauce over base of dish. Spoon ri­cotta mix­ture evenly over crepes. Roll to en­close. Ar­range crepes side by side in dish. Spoon over re­main­ing tomato sauce. Sprin­kle with moz­zarella.

8. Bake for 20 min­utes un­til golden. Serve sprin­kled with basil leaves.

Bauer Books, rrp $16.95. Avail­able from se­lected newsagents and su­per­mar­kets. Edited ex­tract from TheAus­tralian Women’sWeekly Gluten-Free Fam­i­lyFavourites,

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