Chicken & Ricotta Crepe Bake (Thermomix)

make a batch of crepe mix according to the TMX book
cook and cover with foil to keep warm

1 sml onion
2 garlic gloves,
1 tbs olive oil
1-2 chicken breasts, cut into 2-3cm dice
1 large container low-fat ricotta
shredded spinach (frozen, defrosted and well drained, or fresh)
any other vegies desired, finely chopped in tmx before starting to cook
good pinch nutmeg
salt & freshly ground black pepper

chop onion and garlic on speed 4 until finely chopped. add oil and cook 2 mins on 100' speed 1
add chicken and mince (check directions in book, suggest speed 6-7 for 10 seconds at a time, stirring in between)
cook 8 minutes 100' reverse speed 2
add remaining ingredients and mix for 2 mins reverse speed 2 until well mixed

700g bottle italian tomato sauce - sugo or passata (or 2 tins of pureed tomatoes)
1/2 cup low fat grated cheese

Spread half tomato sauce evenly over the base of 1 large baking dish.
fill each crepe with several spoonfuls of mix, roll and place in dish
Spoon over remaining sauce and sprinkle with cheese.

Bake for 25 minutes until cheese is melted and lightly browned. Serve with salad leaves

Variations: for vegetarians replace chicken with 500g diced pumpkin.

note: some changes made after geoff cooked it and commented for me :)

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