Ricotta and Sage Crepes


A great brunch recipe to enjoy with family and friends.

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    1/2 cupAll Purpose Flour
    20 SALERNO - Grated Parmesan Cheese, or shavings, for garnish
    1/3 cupSALERNO - Traditional Ricotta
    2 tbspSage Leaves, finely chopped
    2 Tomatoes, seeded and finely chopped, for garnish
    1 tbspParsley Leaves, finely chopped
    Salt And Freshly Ground Pepper
    Nutmeg, to taste
    1 cupMilk
    1/2 tspSalt
    1 Egg, separated
    1 tbspButter melted
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      1. For crêpes, place flour, salt, egg yolk, milk, butter, and sage in a food processor or blender. Pulse until smooth.
      2. Beat egg whites until soft peaks form.
      3. Fold a third of the batter into the beaten egg whites and mix until lightened. Fold in the remaining batter and mix until well combined. Cover and refrigerate for 30 minutes.
      4. For filling, combine Salerno Ricotta Cheese, herbs, and Salerno Parmesan Cheese in a bowl. Mix until well combined. Add salt, pepper, and nutmeg to taste. Set aside.
      5. Melt butter in the pan over medium heat. Swirl butter to coat bottom of pan. Pour excess melted butter into a bowl and reserve.
      6. Pour a small ladle of batter into the pan. Tilt the pan and swirl the batter to cover the entire bottom of pan. Cook until golden underneath, 1 minute.
      7. Flip crêpe over with a rubber spatula and cook until golden underneath, an additional 30 seconds. Remove from pan. Repeat with reserved butter and remaining batter.
      8. Cool crêpes completely. Spread Ricotta mixture over the crêpes. Roll tightly.
      9. Wrap in plastic wrap. Twist the ends to secure. Refrigerate rolls for 1 hour.
      10. Trim messy ends with a serrated knife.
      11. Cut each roll into bite-sized slices. Discard the plastic wrap after slicing.
      12. Arrange slices on a serving platter. Garnish each with a small scoop of chopped tomatoes and a Parmesan shaving. Serve chilled or at room temperature.



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