Chicken Spinach and Ricotta Crepe Bake
Ingredients
- for the crepes - 3 egg, 3 cups plain flour, 3 and 3/4 cups of milk, pinch of salt, butter
- 1 -2 chicken breast fillet
- 2 cups tomato puree
- 300 ml cooking cream
- 3 -4 tablespoons tomato paste
- 750 g fresh ricotta
- 120 g Baby Spinach
- 2 teaspoons vegetable Vegeta (or to taste)
- 1 cup grated cheddar cheese or 1 cup mozzarella cheese
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