How to Make Ricotta and Cream Cheese Crepes

If you don't have a crepe pan, a medium frying pan will do.

These savory crepes are easy to prepare and make a great breakfast or brunch dish.

Things You'll Need

• 1 c. flour
• 3 eggs, lightly beaten
• 1 c, soy milk
• Butter for greasing
• 4 oz. cream cheese
• 8 oz. ricotta cheese
• 3 tbsp. fresh chives, chopped
• ½ tsp. ground nutmeg
• ¼ c. freshly grated Parmesan cheese
• ½ c. canned sweet corn kernels, drained
• 2 tbsp. fresh parsley, finely chopped

Instructions

1. Blend (or process) the cream cheese, ricotta, chives and nutmeg until quite smooth. Stir in the Parmesan cheese, corn and parsley. Set the filling aside while you prepare the crepes.

2. Sift the flour into a medium bowl. Gradually stir in the eggs and soy milk and stir until smooth. Pour the mixture through a sieve to remove any lumps.

3. Heat a medium frying pan over moderate heat, grease it lightly with butter and pour in about 4 tablespoons of batter, enough to thinly and evenly coat the bottom of the pan.

4. Cook the crepe until lightly browned on its base; turn the crepe using a palette knife and cook the other side. Remove from pan and repeat to make more crepes with the remaining mixture.

5. Place about 3 tablespoons of the filling onto each crepe, roll up and serve immediately.

Tips & Warnings

• To freeze crepes without filling, stack them between sheets of freezer wrap, or waxed paper, place in a freezer bag and seal. To use crepes, thaw at room temperature, then fill.