Tomato Basil 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
- 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.
