Herb Crepes Filled with Sundried Tomatoes and Ricotta


"Healthy" does not have to mean "blah!" The award-winning chefs at Pritikin are masters at showing people how delicious healthy eating can be.

crepes vegetable Pritikin Recipe

The Pritikin Eating Plan recommends you eat at least 5 (and preferably many more!) servings of vegetables each day. They're super nutritious. Plus, you'll just naturally eat fewer calories and shed excess weight. This healthy recipe is vegetable-rich.

Herb Crepes Filled with Sundried Tomatoes and Ricotta
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Love the creaminess of ricotta and the punch of sundried tomatoes? You've got to try this recipe! It's a winner for both your palate and heart. Unlike regular crepe entrees, the saturated fat and cholesterol content in Pritikin's Herb Crepes Filled with Sundried Tomatoes and Ricotta is negligible.
Servings Prep Time Cook Time
8crepes 50minutes 20minutes
Servings Prep Time
8crepes 50minutes
Cook Time
Servings: crepes Units:
Servings: crepes Units:
  1. To make crepes, combine whole-wheat flour, nonfat milk, apple juice concentrate, and fresh herbs in a mixing bowl. Mix thoroughly. Fold egg whites into mixture.
  2. Measure about ¼ cup batter per crepe and pour into heated 8-inch nonstick crepe pan, tilting to cover the inner surface of the pan. Cook on both sides until golden brown. Set aside.
  3. Preheat oven to 350 degrees F.
  4. To make filling, combine remaining ingredients (nonfat ricotta cheese through black pepper) in a large bowl. Blend well.
  5. Ladle about ¼ cup of filling down center of crepe. Fold ends and sides of crepe over to completely cover the filling.
  6. Place crepes on a nonstick baking sheet and heat in oven for 5 minutes.
Recipe Notes

Crepes can be prepared ahead of time and frozen.  Place wax paper between them and wrap tightly so they are not exposed to air.  Before using crepes, bring them to room temperature and heat until soft.  If not reheated, they will break when folded.

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