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Roasted Carrot Crepes horizontal

Roasted Carrot Crepes

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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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
  • 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.
  • Shavuot 2016 cover s.jpg