Herb Crepes Filled with Sundried Tomatoes and Ricotta
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.
Yield: 8 crepes
- 1-1/4 cups flour (whole wheat)
- 1 cup milk nonfat
- 1 tbsp apple juice concentrate undiluted
- 1/4 cup fresh herbs (lbasil, tarragon & Italian parsley,) leaves chopped
- 2 egg whites
- 1-1/2 cups ricotta cheese (nonfat)
- 2 tbsps soy parmesan
- 1/2 cup shallots minced
- 3 tbsps basil fresh, leaves chopped
- 1/2 cup sundried tomatoes cut into long, thin strips
- 1 tbsp black pepper freshly ground
- 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.
- 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.
- Preheat oven to 350 degrees F.
- To make filling, combine remaining ingredients (nonfat ricotta cheese through black pepper) in a large bowl. Blend well.
- Ladle about ¼ cup of filling down center of crepe. Fold ends and sides of crepe over to completely cover the filling.
- Place crepes on a nonstick baking sheet and heat in oven for 5 minutes.
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.