Herbed Egg Crepes with Ricotta and Spring Salad

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

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

Dinner
Vegetarian
Gluten-free
Spring

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