October 14, 2020
Mini Rolled Egg Crepes with Ricotta and Basil
These Italian rolled crepes are a fun and customizable appetizer. Add different herbs to vary the flavor profile. A little drizzle of high quality balsamic also makes a nice addition.
Servings: 4
Calories: 268kcal
Ingredients
Egg Crepe
- 4 eggs
- 2 tablespoons parsley minced
- 1 tablespoon chives minced
- 1 small garlic clove minced
- 1/3 cup parmesan grated, or nutritional yeast, to taste for dairy-free (add a few tablespoons and then adjust to taste, as desired)
- 1 tablespoon avocado oil for frying
Filling
- 1 cup ricotta or Kite Hill cream cheese for dairy-free
- handful fresh basil torn
- 1/3 cup parmesan grated, or nutritional yeast, to taste for dairy-free (add a few tablespoons and then adjust to taste, as desired)
Instructions
- Beat the eggs and then mix in remaining crepe ingredients.
- Heat a 10-inch non-stick pan over medium high heat and when hot, add 1/3 tablespoon of avocado oil. Add 1/3 of the crepe batter and swirl to coat the bottom of the pan. Reduce heat to medium and cook until completely set. Transfer to a plate and keep warm. Repeat with remaining oil and batter.
- Mix the filling ingredients and then spread it evenly on top of each crepe. Roll and slice into bite-size pieces. Garnish with more fresh herbs, if desired. Serve at room temperature.
Nutrition Facts
Mini Rolled Egg Crepes with Ricotta and Basil
Amount per Serving
Calories
268
% Daily Value*
Fat
20
g
31
%
Saturated Fat
10
g
63
%
Cholesterol
206
mg
69
%
Sodium
382
mg
17
%
Potassium
136
mg
4
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
19
g
38
%
Vitamin A
843
IU
17
%
Vitamin C
3
mg
4
%
Calcium
352
mg
35
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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