Whole-Wheat Crepes with Sautéed Cherry Tomatoes and Ricotta

Name: Whole-Wheat Crepes with Sautéed Cherry Tomatoes and Ricotta
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

www.americastestkitchen.com

Brittany, France, is famous for buckwheat crepes filled with savory ingredients. Once you've mastered them, it's easy to swap in other whole-grain flours.

Keywords

French
Eggs & Dairy
Fruits & Vegetables
Europe
Vegetables
Breakfast & Brunch
Cheese
Main Courses

View full recipe on www.americastestkitchen.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.americastestkitchen.com.

Share this recipe:

Cooking tools: