Name: Tomato Basil Crepes
Prep time: 15 min
Cook time: 20 min
Total time: 35 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); 1 shallot (sliced); 2 garlic cloves (sliced); 2 tablespoons extra virgin olive oil; 16- ounce can crushed San Marzano tomatoes; 1 bunch fresh basil leaves (hand torn (reserve a few for garnish)); ½ cup Herb Ricotta; Garnish: fresh basil leaves; 12 crepes

Tomato Basil Crepes

Give your crepes an Italian flare by cooking up some tomatoes and basil to mix with your basic ricotta filling.

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

Tomato Basil Crepes

Prep Time 15

Cook Time 20

Total Time 35

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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
1 shallot sliced
2 garlic cloves sliced
2 tablespoons extra virgin olive oil
16- ounce can crushed San Marzano tomatoes
1 bunch fresh basil leaves hand torn (reserve a few for garnish)
½ cup Herb Ricotta
Garnish: fresh basil leaves
12 crepes

Instructions

Herb Ricotta:
Mix ricotta, chives, parsley, thyme, salt, pepper, evoo, and lemon juice together inmixing bowl.
Tomato Basil Filling:
Sauté shallot and garlic in evoo until tender. Add tomatoes. Cook on low heat for 20 minutes.
Remove from heat and fold in one pack basil leaves and Herb Ricotta.
Spread mixture in crepe and fold. Garnish with basil leaves.
Recipe published in JOY of KOSHER with Jamie Geller magazine Shavuot 2016. Subscribe Now.