Egg Crepes with Whipped Ricotta

Egg Crepes with Whipped Ricotta
Prep Time
10 min
Cook Time
8 min
Yield
4 servings
Recipe by: CookingandBeer.com for Eggland's Best

The perfect recipe for breakfast, brunch, or a light dinner!

Make This Recipe

Ingredients

WHIPPED RICOTTA FILLING
  • 2 ounces lightened cream cheese, softened to room temperature
  • 1 cup whole-milk ricotta cheese
  • 1 tablespoons whole milk
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • zest from 1 lemon
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon cracked black pepper
EGG CREPES
  • 8 Eggland’s Best eggs (large)
  • 1/3 cup milk
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • kosher salt and black pepper
  • 1 tablespoon olive oil (more as needed)

Preparation

First, prepare your whipped ricotta filling.

Combine in a medium size bowl, the cream cheese, ricotta cheese, and whole milk. Beat on medium speed for about 3-4 minutes or until smooth and creamy.

Gently fold in the honey, olive oil, lemon zest, sea salt and black pepper. Set aside.

Next, prepare your egg crepes. In a medium bowl, whisk together the eggs, milk, thyme, oregano, parsley, chives and a pinch of salt and black pepper until combined.

Heat the olive oil in a 10-12 inch nonstick omelet pan or skillet over medium heat.

Scoop about 1/4 cup of the egg mixture from the bowl and pour it into the pan. Swirl the pan around so that the eggs form an even layer.

The edges will cook before the middle does. As the edges set, tip the pan and swirl again. This process will happen quickly, so pay close attention that you don’t overcook the eggs.

Once the eggs have set, about 1-2 minutes, remove immediately from the pan by sliding gently onto a plate.

Repeat with the remaining eggs to make 4 total egg crepes. Add more oil as needed.

Take 1/4 cup of the whipped ricotta filling and spread it onto 1/2 of a crepe. Fold the crepe once over the filling, and then fold it again to form a fan shape. Repeat this step on the remaining 3 crepes.

Sprinkle with fresh parsley or serve with fresh greens if desired and enjoy!

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 1 serving
Calories 365
Fat 26 g
Saturated Fat 10 g
Cholesterol 392 mg
Sodium 533 mg
Carbohydrates 12 g
Dietary Fiber 2 g
Protein 22 g