Main Dishes

Crepes with Whipped Ricotta & Portobello Mushrooms

February 10, 2014

These Crepes with Whipped Ricotta & Portobello Mushrooms make for a wonderful first course to your special Valentines Day Dinner. The crepes are light and filled with creamy whipped ricotta and hearty sautéed portobello mushrooms. The batter comes together so incredible quickly with the help of a blender. The crepes can be cooked ahead, the ricotta can be whipped and the mushrooms sautéed ahead as well. I serve some baby arugula dressed simply with lemon juice, olive oil, salt and pepper alo

For the Crepes:
1 1/2 cups flour
2 eggs
1/8 tsp baking soda
2 1/2 cups milk
1 tsp salt
For the Whipped Ricotta:
8 oz part skim ricotta
2 Tbsp whipping cream
1/4 cup grated pecorino
fresh cracked pepper
For the Mushrooms:
4 portobello caps, sliced
2 tsp olive oil
2 tsp herbes de provence

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. For the...
See the full directions on my site

Nutritions

Calories
439

Sodium
974mg
40% DV

Fat
16g
25% DV

Protein
23g
46% DV

Carbs
47g
16% DV

Fiber
3g
15% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 9g 48%

Polysaturated Fat 1g 6%

Monosaturated Fat 5g 37%

Cholesterol 56mg 19%

Sodium 974mg 40%

Potassium 382mg 10%

Protein 23g 46%

% DAILY VALUE^*

Total Carbohydrate

Fiber 3g 15%

Sugar 8g 16%

Vitamin A 694IU 13%

Vitamin B6 0.16mg 7%

Vitamin C 2mg 4%

Calcium 514mg 51%

Iron 2mg 14%

* 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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Crepes with Whipped Ricotta & Portobello Mushrooms

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