J’adore… Nothing says I Love You like an incredible home cooked meal to share {plus you’ll save yourself some money!}. Yesterday I posted the first of my Valentines Day inspired meals, Honey Bunches French Toast & Strawberry Bellinis. Perfect indulgent breakfast and some champagne to toast to your love. Ok, so you started your day with a bang, so dinner has to be pretty fantastic to follow up! These Crepes with Whipped Ricotta & Portobello Mushrooms make for a wonderful first course to your special Valentines Day Dinner.
Sure, you are thinking who has time to make crepes, but honestly they are not very hard to make and you can prep all the elements ahead of time! Quick note, I just got myself an electric crepe maker {under appliances- CucinaPro Crepe Maker} and I am loving it… granted still getting a hang of that batter spreading stick. You don’t need a crepe maker or crepe pan, you will need a very good non stick though.
The crepes are light and filled with creamy whipped ricotta and hearty sautéed portobello mushrooms. The batter comes together so incredible quickly with the help of a blender. The crepes can be cooked ahead, the ricotta can be whipped and the mushrooms sautéed ahead as well. I serve some baby arugula dressed simply with lemon juice, olive oil, salt and pepper along side the crepe.
This recipe gives you enough filling for about 4 crepes and makes approx 10 crepes… that just means you’ve got yourself extra crepes for breakfast the next day. Can we say Nutella & Banana Crepes!?!?! Oh heck yes!
- For the Crepes:
- 1 1/2 cups flour
- 2 eggs
- 1/8 tsp baking soda
- 2 1/2 cups milk
- 1 tsp salt
- For the Whipped Ricotta:
- 8 oz part skim ricotta
- 2 Tbsp whipping cream
- 1/4 cup grated pecorino
- fresh cracked pepper
- For the Mushrooms:
- 4 portobello caps, sliced
- 2 tsp olive oil
- 2 tsp herbes de provence
- Lets start with the whipped ricotta. Add the ricotta, whipping cream, pecorino cheese and pepper in a bowl. Using a hand mixer, blend until creamy and smooth, about 4-5 minutes. Set aside.
- For the mushrooms, heat a sauté pan over medium low heat, add the oil, mushrooms and herbes de provence. Cook until some of the moisture has cooked out and the mushrooms are lightly golden. Set aside.
- In a blender add the eggs, milk, baking soda, salt and flour. Blend until just smooth {it is a very thin batter}. Allow the batter to rest for 5-10 minutes. Right before cooking, give a gentle stir to be sure all ingredients are combined.
- To cook the crepes, warm a large non stick pan over medium low heat. Spray with non stick spray and pour about 1/3 cup of the batter to the center of the pan. Immediately rotate the pan until the batter is spread out thin and evenly.
- They cook quickly. Once very lightly browned flip the crepe over using a flexible spatula and cook on the other side again until just lightly golden.
- Place the crepe on a plate and cover with foil as you continue cooking the remaining crepes to keep them warm. Be sure to spray between each crepe to prevent sticking.
- To serve, lay a crepe out, smear a thin layer of ricotta on top and then spread some slices of the portobello mushrooms on top of the ricotta. Fold in half twice to get a triangular shape or you can just roll up the crepe.
- **If you are making everything ahead leave the assembling to right before serving. Preheat your oven to 350 degrees, assemble the crepes and place on a parchment lined baking sheet. Warm for about 5- 8 minutes, until the filling is warm.**
Ciara @Teaspoon of Life
This sounds really good. I am not a big fan of mushroom but I love crepe and ricotta! Thanks so much for sharing 🙂
Angela LeMoine
Thanks so much!!! The leftover crepes made for an awesome breakfast too!
Jennifer @ Also Known As...the Wife
I can taste these already!! I’ll probably substitute goat cheese for the ricotta but all that keeps running through my head is “nom, nom, nom.”
Angela LeMoine
Thanks for stopping by & that sounds delish also!!
Christine @ idigpinterest.blogspot.com
Wow, my stomach is growling! We had some fantastic mushroom crepes at a restaurant last month and I’ve been wanting to recreate the recipe, so this looks perfect! Thanks for sharing!
Angela LeMoine
Thanks so much for stopping by Christine!!! I hope my recipe comes close to the dish you enjoyed! Fingers crossed!
Talya Tate Boerner
Oooohhhh looks wonderful. I’ve never made crepes! Thanks for the recipe.
Angela LeMoine
Thanks so much for stopping by!!!! You’ll have to give crepes a try! Sweet or savory, can’t go wrong
Nicky
These look great. I love crepes but don’t make them very offer. I like the combination of ricotta and mushrooms. I’ve pinned for later
Angela LeMoine
Thanks so much for stopping by & for pinning! Have a great afternoon!
Ginnie
Mmm … these sound so good! I’ve never made crepes before, but I think I’ll have to try:)
Angela LeMoine
Ginnie, thank you so much for stopping by! If you give these a try, I hope you enjoy them as much as we did!
Sherri@ The Well Floured Kitchen
Oh my, why have I never heard of whipped ricotta before? This will go on my must make list, I’m already thinking of all the things I could do with it. Love the flavor combination for your crepes, they sound delicious!
Angela LeMoine
Sherri, thank you so much for stopping by!!! Whipped ricotta is a wonderful thing!!! Even delicious just dipping breadsticks in!!! Enjoy!