Red Beet Crepes
Servings
6 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.
