/assets/logos/nz-taste.svg
Recipe

Nut wraps with fennel, apple, pancetta and ricotta filling

Eleanor Ozich takes dishes that usually contain gluten and reworks them with alternative grains and nuts

Sep 30, 2013 2:00pm
  • 15 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Nut wraps with fennel, apple, pancetta and ricotta filling
  • 1/2 cup ground almonds or ground nuts of your choice
  • 4 free-range eggs
  • butter or olive oil, for greasing pan
  • 200 gram ricotta
  • 1 fennel bulb, very finely sliced
  • 1 apple, finely sliced into wedges
  • 10 slice pancetta (100g)

Method

Nut wraps with fennel, apple, pancetta and ricotta filling
  • 1
    Put the ground nuts, eggs and a pinch of sea salt in a food processor or blender and blend until smooth.
  • 2
    Grease a large frying pan and place over a high heat. Turn the heat down to low, and then add 1/3 cup of the batter to the pan, swirl the pan to coat. Cook for 1-2 minutes on each side until golden. Repeat the process with remaining batter.
  • 3
    To serve, fill the crêpes with the ricotta, fennel, apple and pancetta. Season with sea salt and pepper and roll up.

The Latest from Food To Love

read more from

/assets/logos/nz-taste.svg