Ricotta Herbed Filled Crepes

Ricotta Herbed Filled Crepes

Ricotta Herbed Filled Crepes

The perfect brunch recipe with ricotta and herbs filled crepes, easy to make with eggs, Parmesan, ricotta and seasoning

November 29, 2012

Dietary Consideration

serves for

4

total time

1 HR 0 MIN

ingredients

Flour
150 g
Milk
300 ml
Eggs
2 each
butter
1 tbsp, melted
ricotta
400 mg
Eggs
2 each
Parsley
1 bunch, chopped
basil
1 bunch, chopped
rocket
1 bunch, chopped
Tomato
2 each, diced
Parmesan
80 g, grated
Olive oil
to grease

Preparation

Mix together the flour and the milk. Stir in the eggs and add a pinch of salt.

Heat the butter in a pan and fry 8 pancakes from the batter.

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a baking tray with olive oil.

Mix together the ricotta and the eggs. Stir in the herbs, tomatoes and half the Parmesan. Season with salt and ground black pepper

Spread the mixture onto the crepes and roll up. Place the pancake rolls on the baking tray, sprinkle with the remaining Parmesan and bake for 15 min until golden brown.

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