Crepes are surprisingly easy to make, all you need is a non-stick skillet and a little EVOO. The batter easily comes together in the blender, refrigerated until you’re ready to make. Ricotta whips up extra fluffy, and the addition of hazelnut makes for an exceptionally delicious filling for your crepes.
Olive Oil Crepes with Hazelnut Ricotta
Course: Brunch, BreakfastCuisine: French, Mediterranean4
servings15
minutes30
minutesPrep and store your crepe batter in the refrigerator for a couple days, to make day-of preparations a little easier. Same with the ricotta, easily made a day or two ahead of time, so it’s ready when you are.
Ingredients
Crepe Batter:1cupall-purpose flour
2eacheggs
1 1/2cupwhole milk
2 tablespoonsdelicate extra virgin olive oil (plus additional for cooking)
1 tablespoongranulated sugar
1pinchsalt
- Hazelnut Ricotta
15ozwhole milk ricotta
1/2cuphazelnut spread
1 tablespoonhoney
1pinchcinnamon
fresh strawberries, raspberries, kumquats and blackberries for topping
powdered sugar for garnish
Directions
- Combine flour, eggs, milk, olive oil, sugar and salt in a blender, blend until smooth. Refrigerate the batter until ready to use.
- Place ricotta in the bowl of an electric mixer fitted with the whisk attachment. Whip ricotta until fluffy, then add hazelnut spread and honey. Continue to mix until combined. Keep refrigerated until ready to serve.
- Heat a (1) teaspoon of olive oil in a non-stick skillet. Using a 1/4 cup measure, ladle batter into the hot pan. Swirl the batter around, covering the entire bottom of the skillet, creating a very thin layer. Once the crepe starts to brown around the edges, about 1 minute, flip and continue to cook on the other side until cooked through, about 30 seconds more. Remove crepe from the skillet and add additional oil if necessary. Repeat this process until all of the batter is used.
- To serve, spread hazelnut ricotta over the surface of the crepe and fold into wedges. Top crepes with any remaining ricotta, berries and powdered sugar.
Discover more recipes with extra virgin olive oil.
More Recipes
Apr. 6, 2023
DIY Marinated Sun-Dried Tomatoes
Try these tomatoes out in your favorite salads, as a tasty sandwich topper, or as an addition to any cheese and charcuterie platter.
May. 31, 2023
We use a combination of soy sauce and ground turmeric to season the jasmine rice, even before it is stir-fried, making sure every grain is flavorful.
Apr. 6, 2023
Spicy Italian Breakfast Sandwiches
With all its delicious spice and fruit, medium-intensity olive oil works really well in this recipe, used for both the spread and for cooking and preparing the sausages and eggs.
May. 31, 2023
Olive Oil Crispy Chicken Parm with Quick Pesto
Get ready to have your culinary world rocked with these awesome chicken parm sandwiches. Olive oil crispy chicken cutlets are joined with oodles of mozzarella, tomato sauce, and a quick and tasty pesto.