Whole-Wheat Crepes with Sautéed Cherry Tomatoes and Ricotta

Name: Whole-Wheat Crepes with Sautéed Cherry Tomatoes and Ricotta
Cuisine: Europe, French
Ingredients: 1/2 teaspoon, vegetable oil; 1 cup (5½ ounces), whole-wheat flour; 1/2 teaspoon, table salt; 2 cups, milk; 3 , large eggs; 4 tablespoons, unsalted butter, melted and cooled; 8 ounces (1 cup), whole-milk ricotta cheese; 1 ounce, Parmesan cheese, grated (½ cup); 4 teaspoons, chopped fresh thyme; 2 teaspoons, lemon juice; 1/2 teaspoon, pepper; 1/2 teaspoon, table salt, divided; 1/4 cup, extra-virgin olive oil; 1 1/4 pounds, cherry tomatoes; 1/4 teaspoon, red pepper flakes; 3 , garlic cloves, minced

Main Courses
Europe
French
Fruits & Vegetables
Eggs & Dairy
Cheese
Vegetables
Breakfast & Brunch

By Annie Petito ･ Appears in Cook's Illustrated March/April 2020

Brittany, France, is famous for buckwheat crepes filled with savory ingredients. Once you've mastered them, it's easy to swap in other whole-grain flours.

SERVES 4

TIME 1¼ hours

Whole-Wheat Crepes with Sautéed Cherry Tomatoes and Ricotta

Why This Recipe Works

This is a members' feature.