Ricotta Crepes with Native Tomatoes


All Purpose Flour 1/2 Cup
Salt Pinch
Eggs 1 Each
Milk 1/2 Cup
Canola Oil 2 Tbsp.

Place the flour and salt in a bowl. In a separate bowl whisk together the eggs, milk and oil. Add the liquid to the dry ingredients and whisk until smooth. Let batter rest 30 minutes before making crêpes.

To make crepes, heat an 8-inch non-stick pan over medium heat, spray with vegetable spray to lightly coat pan. Add about 2 Tbsp. of batter and immediately rotate pan rolling so the batter covers the entire bottom surface of the pan with a thin film. (This may take a few times of practice, but there will be extra batter) When lightly browned, gently flip over and cook for another 10 seconds. Remove from pan, repeat with the remaining crepe batter.

Filling and Topping

Ricotta Cheese 3/4 Cup
Parmesan Cheese 1/4 Cup
Tomatoes-diced 1/2 inch 2 Cups
Fresh Basil-torn 8 Leaves
Salt and Black Pepper To Taste
Extra Virgin Olive Oil As Needed

Combine the ricotta and Parmesan cheese in a bowl, seasoning to taste with salt and black pepper. In a separate bowl, mix the tomatoes and basil, adding salt and pepper to taste and olive oil when ready to serve. Lay out all the crêpes and place about 1 1/2 Tablespoons of the cheese mixture at the center of each. Roll one end of the crepe up and over the filling, fold in sides and finish rolling. Place seam side down on cookie sheet before cooking.

To cook, heat a saute pan with a few tablespoons of extra virgin olive oil on medium heat. Add the filled crepe to the pan, seam side up. Cook gently until light golden. Gently flip over and lightly brown the seam side. Serve garnished with the tomato mixture and enjoy.

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