Ingredients

• 100g butter
• 3/4 bunch chives
• 105g (3/4 cup) plain flour
• 2 tablespoons cornmeal (polenta)
• 2 eggs
• 375ml (1 1/2 cups)milk
• 80g (1 cup) grated parmesan or vegetarian hard cheese
• 4 spring onions
• 300g baby spinach
• 1/4 teaspoon dried chilli flakes
• 500g fresh ricotta
• 300ml pouring cream

Method

• Step 1 Melt butter in a small pan over low heat. Transfer to a bowl. Finely chop two-thirds of the chives. Roughly chop remainder, reserving to serve. Process chives, flour, cornmeal, eggs, milk, 40g (1/2 cup) parmesan and 1 tablespoon melted butter in a food processor until smooth.
• Step 2 Heat 1 teaspoon melted butter in a 22cm non-stick frying pan or crepe pan over low–medium heat. Stir batter to distribute chives and cornmeal. Fill a 60ml (1/4 cup) measuring cup with batter, tip into pan, then swirl pan so batter covers base. Cook for 1 minute or until lightly browned underneath. Flip over and cook for a further minute or until golden, then transfer to a plate. Repeat with remaining batter, using 1 teaspoon melted butter each time and layering crespelle on plate. Makes 8.
• Step 3 Preheat oven to 220C fan-forced. Roughly chop onions. Heat remaining melted butter in a small frying pan over medium heat. Add onions, spinach and chilli, and cook, tossing, for 5 minutes or until wilted. Remove pan from heat, add ricotta, then stir gently to combine.
• Step 4 Spread crespelle over a clean work surface. Divide ricotta mixture among crespelle, placing it on one half only. Fold in half to enclose filling, then fold into quarters.
• Step 5 Place stuffed crespelle, slightly overlapping, in a shallow 26cm x 36cm ovenproof dish. Pour over cream, scatter with remaining 40g (1/2 cup) parmesan, then bake for 10 minutes or until warmed through. Scatter with reserved chives and serve immediately.