Ricotta Herbed Filled Crepes
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The perfect brunch recipe with ricotta and herbs filled crepes, easy to make with eggs, Parmesan, ricotta and seasoning
29 November, 2012
ingredients
All purpose flour
150 g
Milk
300 ml
Eggs
2 each
Butter
1 tbsp, melted
Ricotta cheese
400 mg
Eggs
2 each
Parsley
1 bunch, chopped
Basil
1 bunch, chopped
Rocket
1 bunch, chopped
Tomatoes
2 each, diced
Parmesan cheese
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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