Whole-Wheat Crepes with Sautéed Cherry Tomatoes and Ricotta
WHY THIS RECIPE WORKS
Sweet, nutty whole-wheat crepes pair well with bright cherry tomatoes and sweet, milky ricotta. Quickly cooking the tomatoes in a skillet until they burst softened their texture while retaining their fresh flavor. Ricotta mixed with Parmesa... Read More
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
The crepes will give off steam as they cook, but if at any point the skillet begins to smoke, remove it from the burner and turn down the heat. Stacking the crepes on a wire rack allows excess steam to escape so that they won't stick together. This recipe makes 10 crepes, but only eight are needed; extra crepes can be wrapped tightly in plastic wrap and refrigerated for up to three days or stacked between sheets of parchment paper and frozen for up to one month. Allow frozen crepes to thaw completely in the refrigerator before using.
FOR THE CREPES: Heat oil in 12-inch nonstick skillet over low heat for at least 5 minutes.
While skillet heats, whisk flour and salt together in medium bowl. In second bowl, whisk together milk and eggs. Add half of milk mixture to flour mixture and whisk until smooth. Add melted butter and whisk until incorporated. Whisk in remaining milk mixture until smooth.
Using paper towel, wipe out skillet, leaving thin film of oil on bottom and sides. Increase heat to medium and let skillet heat for 1 minute. Test heat of skillet by placing 1 teaspoon batter in center and cooking for 20 seconds. If mini crepe is golden brown on bottom, skillet is properly heated; if it is too light or too dark, adjust heat accordingly and retest.
Lift skillet off heat and pour ⅓ cup batter into far side of skillet; swirl gently in clockwise direction until batter evenly covers bottom of skillet. Return skillet to heat and cook crepe, without moving it, until surface is dry and crepe starts to brown at edges, loosening crepe from sides of skillet with rubber spatula, about 35 seconds. Gently slide spatula underneath edge of crepe, grasp edge with your fingertips, and flip crepe. Cook until second side is lightly spotted, about 20 seconds. Transfer crepe to wire rack. Return skillet to heat for 10 seconds before repeating with remaining batter. As crepes are done, stack on rack.
FOR THE FILLING: Combine ricotta, Parmesan, thyme, lemon juice, pepper, and ¼ teaspoon salt in medium bowl; set aside. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add tomatoes, pepper flakes, and remaining ¼ teaspoon salt and cook, shaking skillet frequently, until tomatoes soften and skins burst, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Transfer stack of crepes to large plate and invert second plate over crepes. Microwave until crepes are warm, 30 to 45 seconds (45 to 60 seconds if crepes have cooled completely). Spread 2 tablespoons ricotta mixture across bottom half of each of 8 crepes, followed by ¼ cup tomato mixture. (Reserve remaining crepes for another use.) Fold crepes in half and then into quarters. Transfer to plate and serve.