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Spinach and Ricotta Crepe Canelloni with Roasted Capsicum and Tomato Sauce

Spinach and Ricotta Crepe Canelloni with Roasted Capsicum and Tomato Sauce
  • Artificial Colours Free
  • Artificial Flavours Free
  • Gluten Free
  • Nut Free
  • Soy Free
  • Sugar Free/Low
  • Vegetarian
  • Wheat Free
  • Yeast Free

This Spinach & Ricotta Crepe Cannelloni with Roasted Capsicum & Tomato Sauce takes a while to make, but is well worth the effort. Plus, you get to eat those few extra gluten free crepes with a little bit of butter and golden syrup!  If you don`t have time to make this all on one day, I`d suggest making the crepes and sauce the day before. Simply remove the crepes from the fridge a few hours before putting the dish together.

Gluten Free Crepes

Makes 10-15


275g gluten free flour

3eggs, whisked

650 to 750mls milk


In a large bowl, make a well in the middle of the flour and slowly whisk in the eggs and 400mls of milk. Whisk to form a smooth batter, adding another 250ml milk until the batter is of a relatively thin batter. You may need a little more of less milk.

Heat a large non-stick fry pan, add a small knob of butter to grease the pan. Reduce heat to medium low. Pour a few spoonfuls of batter into the fry pan and, if necessary, swirl to make a thin round crepe approximately 18cm diameter (the width of my baking dish). When small bubbles appear on the top of the crepe, flip over and when cooked remove to a large plate.

Continue with the remaining batter. Set aside.


Roasted Capsicum & Tomato Sauce


2 red capsicums

1/2 brown onion, finely chopped

1 or 2 cloves garlic, finely chopped

3tblspn gluten free tomato paste

400g tin shopped tomatoes

small bunch parsley washed and finely chopped

pepper to taste


Preheat oven to 200Deg Celsius. Place washed capsicums on an ungreased baking tray and bake for approximately 30-50minutes. Turn the capsicums every 10minutes until nicely charred and slightly soft. Remove from oven, cover with aluminum foil (this will help the skin peel off) and allow to cool.

This is where I made my spinach & ricotta filling.

Once the capsicums are cool enough to handle, gently peel away the skin and remove the seeds. Reserve the juices and roughly chop the roasted capsicums.

In a large saucepan heat a tablespoon of olive oil and brown the onion. Add the garlic and stir. Add the remaining ingredients, including the juices from the roasted capsicum. Simmer for approximately 20-30minutes until deliciously fragrant.

At this point I made the gluten free crepes.


Spinach & Ricotta Filling


500g frozen spinach, defrosted

750g ricotta

Pepper, salt and nutmeg to taste


Squeeze excess liquid from the defrosted spinach and place in a medium bowl with the ricotta. Stir to combine and add a few pinches each of pepper, salt & nutmeg.


Put the Gluten Free Crepe Cannelloni together

Preheat oven to 170Deg Celsius. Grease a 20cm x 35cm baking dish.

Place a couple of spoonfuls of the spinach & ricotta mixture along the first third of a crepe and roll up. Place into your baking tray. Continue with the remaining spinach & ricotta mixture and crepes until your baking dish is full.

Pour the roasted capsicum & tomato sauce over the top.

Grate 1 1/2 cups tasty cheese and 1/2cup parmesan. Mix together and sprinkle on top. Bake for approximately 45mins until warmed through, bubbly and the cheese is nicely melted.

Serve hot with a green leafy salad.

Perfect for lunch the next day, simply re-heat in the microwave.


Recipe submitted by Jasmine Ann, The Gluten Free Scallywag


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