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

Brunch Pan Fried