Mini Rolled Egg Crepes with Ricotta and Basil

5 from 1 vote

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.

Course Appetizer

Cuisine Italian

Keyword appetizer, easy, eggs, italian, nightshade-free, nut-free, snack, vegetarian

Prep Time 5

Cook Time 10

Total Time 20

Servings

Calories 268kcal

Author Jenny Ross

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