Spinach, Bacon And Ricotta Crêpes - cooking recipe

Ingredients

1 cup all-purpose flour, plus 2 tbsp
2 cups milk
2 None large eggs
1 1/2 tbsp butter, melted
2 tsp oil
3 slices bacon, thinly sliced
1 None small red onion, finely chopped
2 oz baby spinach
5 oz ricotta cheese
1 oz Parmesan cheese, grated
3.5 oz chargrilled peppers, drained, sliced
2 tbsp pine nuts, toasted

Preparation

Sift flour into a bowl and make a well in the center. Whisk milk and eggs together then gradually whisk into flour until smooth. Set aside for 30 mins to rest.
Brush a 7 inch frying pan with butter and place over high heat. Add 1/4 cup batter to pan, tilting to cover base. Cook for 1-2 mins. Flip over and cook for 1 min. Remove from pan and cover to keep warm. Repeat with remaining batter, brushing pan with butter between crepes.
Preheat oven to 425\u00b0F. Heat oil in a large frying pan over high heat. Saute bacon and onion for 2-3 mins, until golden brown. Add spinach and stir until just wilted. Transfer to a bowl and stir in cheese, peppers and pine nuts. Season to taste.
Distribute filling between crepes and roll up tightly. Arrange in a greased baking dish, seam-side down, and bake for 8-10 mins, until warmed through.