200g Regal Cold Smoked Salmon Slices
1 cup plain flour, sifted
1 egg yolk
2 tbsp olive oil
400g frozen spinach, thawed
1 lemon, zest and juice of
¼ teaspoon freshly grated nutmeg
400g can cherry tomatoes in juice
500g fresh mozzarella, cut into slices
Make the crepes by sifting the flour and a pinch of salt into a mixing bowl, make a well in the centre. Drop in the egg and egg yolk with a little of the milk. Using a wooden spoon or whisk, mix the egg and milk and then gradually draw in the flour from the sides.
Add the remaining milk. When the mixture reaches the consistency of thick cream, beat well and stir in 1 tablespoon of oil, the consistency of the batter should be thin cream. Cover the bowl and refrigerate for about 30 minutes.
Heat a non-stick frying pan with 2 teaspoons oil. When the pan is hot, pour in about two tablespoons of the batter and swirl about the pan until evenly spread across the bottom. Use a palette knife (or spatula) to turn the crepe over and cook again until brown. Cook all the crepes, turning them out onto a tea towel or plate once cooked.
To make the spinach and ricotta filling, in a food processor, place the spinach in the bowl and pulse until roughly chopped. Add the ricotta, lemon zest and season to taste with freshly grated nutmeg and blend to mix.
Preheat oven to 180°C. Lay each crepe on a flat dry surface. Cover each crepe with slices of Regal Cold Smoked Salmon. Divide the ricotta filling over all the crepes and spread with a knife. Roll up each crepe encasing the filling.
Lay the crepe rolls in an oven-proof heavy based frying pan or baking dish. Once the baking dish is full, pour over the can of cherry tomatoes to fill the sides. Cover the top of the rolled crepes with slices of fresh mozzarella.
Bake in oven for 35-40 minutes, until mozzarella has browned and sauces are bubbling. Serve immediately with plenty of lemon and lime wedges and side salad.