Name: Red Beet Crepes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 cup whole-milk ricotta; 1 teaspoon chopped chives; 1 teaspoon chopped flat-leaf parsley; 1 teaspoon chopped thyme; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 tablespoons extra virgin olive oil; 1 tablespoon lemon juice; Lemon zest (for garnish); 4 medium-sized red beets; 4 teaspoons extra virgin olive oil; 4 fresh thyme sprigs; ¼ cup Herb Ricotta; ¼ cup goat cheese; ¼ cup hazelnuts; Kosher salt and pepper to taste; Garnish: chopped hazelnuts; 12 crepes

Red Beet Crepes

Mix a basic ricotta filling with colorful, flavorful beets and turn your blintzes into a meal.

After you prepare a batch of your favorite crepes or our Basic Crepe Batter, make the Red Beet filling. Before serving, follow this folding technique.

Red Beet Crepes

Prep Time 10

Cook Time 1

Total Time 1 10

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Servings

Ingredients

1 cup whole-milk ricotta
1 teaspoon chopped chives
1 teaspoon chopped flat-leaf parsley
1 teaspoon chopped thyme
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
Lemon zest for garnish
4 medium-sized red beets
4 teaspoons extra virgin olive oil
4 fresh thyme sprigs
¼ cup Herb Ricotta
¼ cup goat cheese
¼ cup hazelnuts
Kosher salt and pepper to taste
Garnish: chopped hazelnuts
12 crepes

Instructions

Herb Ricotta:
Mix ricotta, chives, parsley, thyme, salt, pepper, evoo, and lemon juice together inmixing bowl.
Red Beet Filling:
Preheat oven to 400°F. Rub each beet with evoo and season with salt and pepper.
Wrap each beet individually in aluminum foil with one thyme sprig and roast at 400°F for 1 hour (or until fork tender).
Once beets are cool enough to handle, peel and dice. Puree beets in food processor with ricotta and goat cheese.
Spread mixture in crepe and fold. This crepe can be garnished with chopped hazelnuts.
Recipe published in JOY of KOSHER with Jamie Geller magazine Shavuot 2016. Subscribe Now.