Name: Roasted Carrot Crepes
Prep time: 5 min
Cook time: 20 min
Total time: 25 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); 2 bunches baby carrots (peeled and stems cut off, a few carrots reserved for garnish); 1 tablespoon fresh chopped thyme; 3 tablespoons extra virgin olive oil; Kosher salt and pepper to taste; ½ cup Herb Ricotta; 12 crepes

Roasted Carrot Crepes

This crepe is like a French burrito, filled with a spread of ricotta and then roasted carrots.

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

Roasted Carrot Crepes

Prep Time 5

Cook Time 20

Total Time 25

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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
2 bunches baby carrots peeled and stems cut off, a few carrots reserved for garnish
1 tablespoon fresh chopped thyme
3 tablespoons extra virgin olive oil
Kosher salt and pepper to taste
½ cup Herb Ricotta
12 crepes

Instructions

Herb Ricotta:
Mix ricotta, chives, parsley, thyme, salt, pepper, evoo, and lemon juice together inmixing bowl.
Roasted Carrot Filling:
Preheat oven to 400°F.
Toss carrots with evoo and thyme, season with salt and pepper, and roast at 400°F for 20 minutes or until fork tender.
Spread crepe with herb ricotta and top with roasted carrots before folding. Reserve a few baby carrots for garnish.
Recipe published in JOY of KOSHER with Jamie Geller magazine Shavuot 2016. Subscribe Now.