Crepes with ricotta cheese, olives and tomato
Cooking time20 minutes
Prep time10 minutes
Servings4 portions
Ingredients
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
Instructions
EXECUTION
- In a bowl, we whisk the milk, creme fraiche, eggs, olive oil, sugar and salt.
- Finally, we add the flour and whisk vigorously until the mix becomes a thick pulp.
- 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.
- 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
