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Crepes with ricotta cheese, olives and tomato

  • Cooking time20 minutes
  • Prep time10 minutes
  • Servings4 portions
recipe image Crepes with ricotta cheese, olives and tomato


For the crepes
  • 250 gr. all-purpose flour
  • 500 ml. fresh milk
  • 50 ml. creme fraiche
  • 30 gr. Altis Classic Olive Oil
  • 2 eggs
  • 1 tablespoon sugar
  • ¼ teaspoon salt
For the stuffing
  • 300 gr. Ricotta cheese
  • 150 gr. gouda cheese, grated
  • 2 tomatoes, sliced
  • 80 gr. olives, sliced
  • 1 tablespoon basil, minced
  • Freshly ground pepper


      1. In a bowl, we whisk the milk, creme fraiche, eggs, olive oil, sugar and salt.
      2. Finally, we add the flour and whisk vigorously until the mix becomes a thick pulp.
      3. We cook the crepes in a hot non-stick frying pan; we fill each crepe with ricotta and gouda cheese, tomato, olives, minced basil, and we sprinkle with pepper.
      4. We roll each crepe into a wrap and then serve.
      - We can use olive paste Instead of olives - For the stuffing, we can use peppers and various types of sausages