Main

Jamie Oliver’s baked crepes with ricotta and broccolini

Name: Jamie Oliver's baked crepes with ricotta and broccolini recipe
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6
Ingredients: 200g 00 flour; 2 eggs; 300ml milk; 1/2 bunch basil, leaves finely chopped; 30.00 ml extra virgin olive oil, plus extra to serve; 150g ball mozzarella; 50g parmesan; Rocket leaves, to serve; 80.00 ml extra virgin olive oil; 4 garlic cloves, peeled, chopped; 2 bunches broccolini, trimmed, chopped; 3 large zucchini, chopped; 1/2 bunch basil, leaves picked, stalks finely chopped; 1/4 tsp freshly grated nutmeg; Finely grated zest of 1/2 lemon; 300g ricotta; 25g parmesan; 4 garlic cloves, peeled, sliced; 1/2 bunch basil, stalks finely chopped, leaves picked to serve; 3 x 400g cans roma tomatoes

Rate now

15m

Baked crepes with ricotta and broccolini

Jump to recipe

by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Apr 28, 2016

This epic, cheesy creation from Jamie Oliver still contains some greens, so it has to be good for us, right? We're sticking with yes.

You'll need a a 3L (12 cup) baking dish for this recipe.

1 1/3 cups (200g) tipo ‘00’ flour
2 eggs
300ml milk
1/2 bunch basil, leaves finely chopped
1 1/2 tbs extra virgin olive oil, plus extra, to serve
150g ball mozzarella
2/3 cup (50g) finely grated parmesan, plus extra, to serve
Rocket leaves, to serve

Ricotta and broccolini filling

2 tbs extra virgin olive oil
4 garlic cloves, peeled, chopped
2 bunches broccolini, trimmed, chopped
3 large zucchini, chopped
1/2 bunch basil, leaves picked, stalks finely chopped
1/4 tsp freshly grated nutmeg
Finely grated zest of 1/2 lemon
300g ricotta
1/3 cup (25g) finely grated parmesan

Tomato sauce

2 tbs extra virgin olive oil
4 garlic cloves, peeled, sliced
1/2 bunch basil, stalks finely chopped, leaves picked to serve
3 x 400g cans roma tomatoes

Method

1.

For the sauce, heat oil in a large saucepan over medium heat. Add garlic and basil stalks, and cook for 1-2 minutes, until light golden. Add the tomatoes and 400ml water, and cook, breaking tomatoes up with a wooden spoon. Reduce heat to low and simmer for 1 hour, or until reduced. Season, then whiz using a stick blender or in a food processor until smooth.
2.

For the filling, heat oil in a large pan over medium heat. Fry the garlic for 1 minute, or until fragrant, then add broccolini, zucchini and basil stalks. Reduce the heat to low, and cover the surface with a circle of baking paper. Cook, stirring occasionally, for 25-30 minutes, until soft and sticky (adding a splash of water if necessary). Fold through basil leaves, nutmeg and lemon zest. Season, then set aside to cool.
3.

To make the crepes, place the flour in a large bowl with a pinch of fine salt, make a well in the centre and crack in the eggs. Whisk to combine, then whisk in the milk until smooth. Stir through the chopped basil leaves.
4.

Place a frypan over medium heat and add 1 tsp oil. Once hot, pour out any excess oil. Ladle 1/3 cup (80ml) batter into the pan and swirl pan to thinly coat base. Cook for 2-3 minutes, until light golden, then flip with a spatula and cook for 1 minute more. Repeat with remaining batter to make 6 crepes. Set aside and keep warm.
5.

Preheat oven to 190°C/170°C fan-forced. Roughly mash filling with a fork, then stir through ricotta and half the parmesan until combined.
6.

Fill each crepe with a 2-3 spoonfuls of filling, then roll them up like cannelloni. Arrange filled crepes in a 3L (12 cup) baking dish. Pour over the sauce, then tear over the mozzarella and scatter with parmesan. Season with freshly ground black pepper. Bake for 25-30 minutes, until cheese is bubbling.
7.

To serve, top with extra parmesan, basil leaves and a drizzle of oil. Serve with rocket leaves.