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.
1cupricottaor Kite Hill cream cheese for dairy-free
handful fresh basiltorn
1/3cupparmesangrated, or nutritional yeast, to taste for dairy-free (add a few tablespoons and then adjust to taste, as desired)
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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.