Net­tle crêpes with ri­cotta and green veg­eta­bles

Period Living - - Recipes -

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.

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