You are here

Ricotta Filled Crepes

Healthy.Eater's picture
  Buttermilk 1 1⁄4 Cup (20 tbs)
  Whole wheat flour 1 Cup (16 tbs)
  Egg whites 4 Large
  Salt 1 Pinch
  Non stick cooking spray 1
  Olive oil/Vegetable oil 1 Teaspoon
  Yellow onion 1 Medium, finely chopped
  Garlic 1 Clove (5 gm), minced
  Zucchini 6 Ounce, quartered lengthwise and thinly sliced (1 Medium)
  Water 3 Tablespoon
  Part skim ricotta cheese 1 Cup (16 tbs), drained in a sieve for 1 hour
  Grated parmesan cheese 1 Ounce (1/4 Cup)
  Tomatoes 2 Large, chopped
  Tomato paste 3 Tablespoon

1 To prepare the crepes: In a food processor or blender, combine the buttermilk, flour, egg whites, and salt and whirl for 30 seconds or until well blended.
Let stand at room temperature for 1 hour.
2 Coat an 8-inch nonstick skillet with the cooking spray.
Heat the skillet over moderately high heat.
Pour a scant 1/4 cup of the batter into the skillet and quickly tilt it to coat the bottom of the pan with the batter.
Cook for 30 to 45 seconds or until the underside of the crepe is cooked and lightly colored.
With a spatula, turn the crepe overand cook 30 seconds longer.
Transfer to a plate.
Repeat with the remaining batter, placingsheets of wax paper between the crepes as you stackthem.
You should have 12 crepes.
3 To prepare the filling: In an 8-inch nonstick skillet, heat the oil over moderate heat.
Add the onion and garlic and saute, stirring frequently, for 6 minutes or until golden.
Add the zucchini and water and cook, covered, 5 minutes more or until the zucchini is tender.
4 Preheat the oven to 450° F.
Lightly grease an 11"x7" x 2" baking dish.
In a medium-size bowl, combine the ricotta cheese, 2 tablespoons of the Parmesan cheese, and the zucchini mixture.
Spoon 3 tablespoons of the fill-ingonto 1 quarter section of eachcrepe.
Fold the crepe in half, then in quarters, forming a fan shape (see photograph, opposite page).
5 In a medium-size bowl, combine the tomatoes and tomato paste.
Spread 1/4 cup of the mixture in the bottom of the prepared baking dish.
Place the filled crepes in a single layer on top and spoon the rest of the tomato mixture over them.
Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
Bake for 20 minutes or until bubbling

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1317 Calories from Fat 353

% Daily Value*

Total Fat 40 g61.8%

Saturated Fat 18.6 g92.9%

Trans Fat 0 g

Cholesterol 101.2 mg33.7%

Sodium 1280.3 mg53.3%

Total Carbohydrates 162 g53.8%

Dietary Fiber 25.9 g103.5%

Sugars 20.4 g

Protein 89 g177.7%

Vitamin A 102.8% Vitamin C 144.3%

Calcium 112.3% Iron 52.8%

*Based on a 2000 Calorie diet


Ricotta Filled Crepes Recipe