Name: Herbed Egg Crepes with Ricotta and Spring Salad
Yield: Makes 2 Servings; Can be Doubled
Ingredients: Gluten-free Dijon mustard, 1 teaspoon; Whole-milk ricotta cheese, 1 cup (8 oz/250 g); Olive oil, ¼ cup (2 fl oz/60 ml), plus more as needed; Fresh thyme, 2 teaspoons minced; Pecorino romano cheese, 3 tablespoons finely grated; Green onions, 3, minced; Kosher salt and freshly ground pepper; Fresh lemon juice, 1 tablespoon; Herbed Egg Crepes; Toasted and salted pistachios or toasted almonds or pine nuts, ¼ cup (1 oz/30 g) coarsely chopped; Radishes, 6, sliced; Baby kale or mixed greens, 3 cups (3 oz/90 g)

Preparation info

Makes
2
Servings; Can be Doubled

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

You can play around with different fillings in this irresistible dish: Prosciutto or smoked salmon are good additions to the ricotta, or replace the ricotta with sautéed mushrooms or greens, or shredded Gruyère.

Ingredients

Whole-milk ricotta cheese, 1 cup (8 oz/250 g)
Green onions

Method

Preheat the oven to 325°F (165° C). In a medium bowl, mix the ricotta, two-thirds of the green onions, the pecorino cheese, 2 teaspoons thyme, and 1 tablespoon of the oil. Season the filling to taste with salt and pepper. In a small bowl, mix the lemon juice and

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Herbed Egg Crepes with Ricotta and Spring Salad

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of