Crepes with Whipped Ricotta & Portobello Mushrooms

Ingredients

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

Preparation

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 mushrooms, heat a sauté pan over medium low heat, add the oil, mushrooms and herbes de provence. Cook until some of the moisture has cooked out and the mushrooms are lightly golden. Set aside.

In a blender add the eggs, milk, baking soda, salt and flour. Blend until just smooth {it is a very thin batter}. Allow the batter to rest for 5-10 minutes. Right before cooking, give a gentle stir to be sure all ingredients are combined.

To cook the crepes, warm a large non stick pan over medium low heat. Spray with non stick spray and pour about 1/3 cup of the batter to the center of the pan. Immediately rotate the pan until the batter is spread out thin and evenly.

They cook quickly. Once very lightly browned flip the crepe over using a flexible spatula and cook on the other side again until just lightly golden.

Place the crepe on a plate and cover with foil as you continue cooking the remaining crepes to keep them warm. Be sure to spray between each crepe to prevent sticking.

To serve, lay a crepe out, smear a thin layer of ricotta on top and then spread some slices of the portobello mushrooms on top of the ricotta. Fold in half twice to get a triangular shape or you can just roll up the crepe.

***If you are making everything ahead leave the assembling to right before serving. Preheat your oven to 350 degrees, assemble the crepes and place on a parchment lined baking sheet.

Warm for about 5- 8 minutes, until the filling is warm.***

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About

J’adore… Nothing says I Love You like an incredible home cooked meal to share {plus you’ll save yourself some money!}. Yesterday I posted the first of my Valentines Day inspired meals, Honey Bunches French Toast & Strawberry Bellinis. Perfect indulgent breakfast and some champagne to toast to your love. Ok, so you started your day with a bang, so dinner has to be pretty fantastic to follow up! These Crepes with Whipped Ricotta & Portobello Mushrooms make for a wonderful first course to your special Valentines Day Dinner.

Sure, you are thinking who has time to make crepes, but honestly they are not very hard to make and you can prep all the elements ahead of time! Quick note, I just got myself an electric crepe maker {under appliances- CucinaPro Crepe Maker} and I am loving it… granted still getting a hang of that batter spreading stick. You don’t need a crepe maker or crepe pan, you will need a very good non stick though.

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 along side the crepe.

This recipe gives you enough filling for about 4 crepes and makes approx 10 crepes… that just means you’ve got yourself extra crepes for breakfast the next day. Can we say Nutella & Banana Crepes!?!?! Oh heck yes!