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Savory Herb and Ricotta Breakfast Crepes
Savory Herb and Ricotta Breakfast Crepes

Savory Herb and Ricotta Breakfast Crepes
Delicate crepes filled with a savory ricotta and herb mixture, perfect for a nutritious start to the day.
Savory Herb and Ricotta Breakfast Crepes
Ingredients:
1
Servings
  • 2
    item
     egg
  • 250
    ml
     milk
  • 100
    g
     all-purpose flour
  • 20
    g
     butter
  • 150
    g
     ricotta cheese
  • 50
    g
     spinach
  • 10
    g
     fresh basil
  • 1
    g
     salt
  • 1
    g
     black pepper
Preparation Time: 30 minutes
Savory Herb and Ricotta Breakfast Crepes
Instructions:
  1. In a bowl, whisk together eggs and milk until well combined.
  2. Gradually add flour, whisking until smooth. Let the batter rest for 10 minutes.
  3. Heat a non-stick pan over medium heat and melt a small amount of butter.
  4. Pour a ladle of batter into the pan, swirling to cover the bottom evenly. Cook until edges lift easily, then flip and cook the other side. Repeat with remaining batter.
  5. In another bowl, mix ricotta cheese with chopped spinach and basil. Season with salt and pepper.
  6. Fill each crepe with a spoonful of the ricotta mixture, fold, and serve warm.
Nutrition Per Serving 600 g Per 100g
Energy 450 kcal 75 kcal
Protein 20 g 3.3 g
Fibre 3 g 0.5 g
Salt 1 g 0.2 g
Sugar 5 g 0.8 g
Carbohydrates 50 g 8.3 g
Fat 20 g 3.3 g
  • 2
    item
     egg
  • 250
    ml
     milk
  • 100
    g
     all-purpose flour
  • 20
    g
     butter
  • 150
    g
     ricotta cheese
  • 50
    g
     spinach
  • 10
    g
     fresh basil
  • 1
    g
     salt
  • 1
    g
     black pepper
1
Servings
0

In a bowl, whisk together eggs and milk until well combined.

Gradually add flour, whisking until smooth. Let the batter rest for 10 minutes.

Heat a non-stick pan over medium heat and melt a small amount of butter.

Pour a ladle of batter into the pan, swirling to cover the bottom evenly. Cook until edges lift easily, then flip and cook the other side. Repeat with remaining batter.

In another bowl, mix ricotta cheese with chopped spinach and basil. Season with salt and pepper.

Fill each crepe with a spoonful of the ricotta mixture, fold, and serve warm.

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