12
460
50

Ingredients

  • 1 1/2 cups flour
  • 2 eggs
  • 1/8 teaspoon baking soda
  • 2 1/2 cups milk
  • 1 teaspoon salt
  • 8 ounces part-skim ricotta cheese
  • 2 tablespoons whipping cream
  • 1/4 cup grated pecorino
  • cracked black pepper (fresh)
  • 4 portobello caps (sliced)
  • 2 teaspoons olive oil
  • 2 teaspoons herbes de provence

Directions

  1. Lets start with the whipped ricotta. Add the ricotta, whipping cream, pecorino cheese and pepper in a bowl. Using a hand mixer, blend until creamy and smooth, about 4-5 minutes. Set aside.
  2. For the mushrooms, heat a sauté pan over medium low heat, add the oil, mushrooms and herbes de provence. Cook until some of the moisture has cooked out and the mushrooms are lightly golden. Set aside.
  3. In a blender add the eggs, milk, baking soda, salt and flour. Blend until just smooth {it is a very thin batter}. Allow the batter to rest for 5-10 minutes. Right before cooking, give a gentle stir to be sure all ingredients are combined.
  4. To cook the crepes, warm a large non stick pan over medium low heat. Spray with non stick spray and pour about 1/3 cup of the batter to the center of the pan. Immediately rotate the pan until the batter is spread out thin and evenly.
  5. They cook quickly. Once very lightly browned flip the crepe over using a flexible spatula and cook on the other side again until just lightly golden.
  6. Place the crepe on a plate and cover with foil as you continue cooking the remaining crepes to keep them warm. Be sure to spray between each crepe to prevent sticking.
  7. To serve, lay a crepe out, smear a thin layer of ricotta on top and then spread some slices of the portobello mushrooms on top of the ricotta. Fold in half twice to get a triangular shape or you can just roll up the crepe.
  8. ***If you are making everything ahead leave the assembling to right before serving. Preheat your oven to 350 degrees, assemble the crepes and place on a parchment lined baking sheet.
  9. Warm for about 5- 8 minutes, until the filling is warm.***
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NutritionView more

460Calories
Sodium40%DV950mg
Fat25%DV16g
Protein49%DV25g
Carbs17%DV52g
Fiber8%DV2g

PER SERVING *

Calories460Calories from Fat140
% DAILY VALUE*
Total Fat16g25%
Saturated Fat7g35%
Trans Fat
Cholesterol150mg50%
Sodium950mg40%
Potassium800mg23%
Protein25g49%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate52g17%
Dietary Fiber2g8%
Sugars12g24%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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