Baked crepes with spinach, leek and ricotta with silky roasted tomato sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the tomatoes, onion, and 2 garlic cloves on a baking tray, add 2 tablespoons olive oil, half of the salt, and a little black pepper. Roast for 25 minutes, until the tomatoes are very soft and lightly browned.

2. 2

   While the vegetables roast, make the crepe batter. In a bowl, whisk together the all-purpose flour, eggs, milk, melted butter, 1/4 teaspoon salt, and a pinch of black pepper until smooth. Let it rest for 10 minutes.

3. 3

   Heat a 8- to 9-inch nonstick skillet over medium heat and lightly grease it with a little butter. Pour in a small amount of batter and swirl to form a thin crepe. Cook for about 1 minute per side. Repeat until you have 8 crepes and set them aside.

4. 4

   For the filling, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the leek and cook for 5 minutes until softened. Stir in the remaining chopped garlic clove and cook for 30 seconds more.

5. 5

   Add the fresh spinach to the leek and cook for 2 to 3 minutes until wilted. Remove from the heat and let it cool for 5 minutes.

6. 6

   In a bowl, mix the ricotta with the nutmeg, the rest of the salt, and a little black pepper. Add the leek and spinach mixture, stir well, and adjust the seasoning if needed.

7. 7

   Remove the roasted tomatoes, onion, and garlic from the oven. Blend them with the fresh basil until smooth. Spread the sauce over the bottom of a baking dish.

8. 8

   Fill each crepe with a portion of the ricotta, spinach, and leek mixture. Roll them up and place them over the sauce in the dish. Sprinkle the shredded mozzarella and grated Parmesan over the top.

9. 9

   Lower the oven temperature to 200 °C / 400 °F. Bake the filled crepes for 15 minutes, until the cheese is melted and golden in spots.

10. 10

    Let rest for 5 minutes before serving so the filling can settle and the sauce can thicken slightly.