Whole-Wheat Crepes with Sautéed Cherry Tomatoes and Ricotta | America's Test Kitchen

Ingredients

• 1/2 teaspoon vegetable oil
• 1 cup (5½ ounces/156 grams) whole-wheat flour
• 1/2 teaspoon table salt
• 2 cups milk
• 3 large eggs
• 4 tablespoons unsalted butter, melted and cooled
• 8 ounces (227 grams) (1 cup) whole-milk ricotta cheese
• 1 ounce (28 grams) Parmesan cheese, grated (½ cup)
• 4 teaspoons chopped fresh thyme
• 2 teaspoons lemon juice
• 1/2 teaspoon pepper
• 1/2 teaspoon table salt, divided
• 1/4 cup extra-virgin olive oil
• 1 1/4 pounds cherry tomatoes
• 1/4 teaspoon red pepper flakes
• 3 garlic cloves, minced