Nettle crêpes with ricotta and green vegetables
If you don’t have nettles, you can make these delicious stuffed crêpes with all spinach instead.
Makes about 8 crêpes
75g of nettle leaves 20g of spinach 200g of plain flour 3 eggs 500ml of whole milk Handful of fresh flat-leaf parsley Freshly grated nutmeg Olive oil, for frying and drizzling Sea salt and freshly ground black pepper
FOR the Filling: 12–15 asparagus spears 300g of courgette, spiralised 100g of fresh peas 200g of ricotta cheese Squeeze of fresh lemon juice Chopped pistachio nuts and pea shoots, to serve
1 First, wearing protective gloves, discard any thick stems and rough bits from the nettles. Rinse the leaves and then blanch in a large saucepan of boiling water for around 2–3 minutes to kill the stings. Add the spinach for the final minute of blanching. Drain.
2 Squeeze the excess water from the nettles and spinach, then place in a food processor and pulse. Add the flour, eggs, milk, parsley, salt and pepper and nutmeg. Blend to make a very smooth batter. If you use a stick blender this will give an even smoother result.
3 Heat a little oil in a 20cm non-stick frying pan over a high heat. Add enough batter to just cover the base of the pan. Cook until no longer liquid and small bubbles start to appear, then flip and cook the other side. Keep the cooked crêpes warm in a low oven while you fry the rest, making sure to add more oil for each one.
4 For the filling, slice your asparagus spears down the middle if quite thick. Blanch the courgettes, peas and asparagus in boiling water for no more than two minutes, then drain.
5 To serve, place a crêpe on a plate and add courgettes, asparagus, peas and dollops of ricotta. Season well, add a squeeze of lemon juice and scatter with the pistachio nuts. Fold in half, then drizzle with olive oil and decorate with pea shoots.