You can play around with different fillings in this irresistible egg crepes recipe: Prosciutto or smoked salmon are good additions to the ricotta, or replace the ricotta with sautéed mushrooms or greens, or shredded Gruyère.
I discovered packages of mixed baby kale at the grocery store the last time I made this recipe, and it is worth searching out for the salad. Baby greens are very good too.
1 cup (8 oz/250 g) whole-milk ricotta cheese
3 green onions, minced
3 tablespoons finely grated Pecorino romano cheese
2 teaspoons minced fresh thyme
1⁄4 cup (2 fl oz/60 ml) olive oil, plus more as needed
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
1 teaspoon gluten-free Dijon mustard
Herbed Egg Crepes (recipe found here)
3 cups (3 oz/90 g) baby kale or mixed greens
6 radishes, sliced
1⁄4 cup (1 oz/30 g) coarsely chopped toasted and salted pistachios or toasted almonds or pine nuts
Preheat the oven to 325°F (165° C). In a medium bowl, mix the ricotta, two-thirds of the green onions, the Pecorino cheese, 2 teaspoons thyme,and 1 tablespoon of the oil. Season the filling to taste with salt and pepper. In a small bowl, mix the lemon juice and mustard. Gradually whisk in 3 tablespoons of the oil and the remaining green onions to make a dressing. Season to taste with salt and pepper.
Spread one-fourth of the ricotta-herb mixture over half of each egg crepe. Fold each crepe in half over the filling, and then fold in half again, forming fan shapes. Place the crepes in the oven and cook until the filling is warm, about 5 minutes.
Meanwhile, combine the kale and radishes in a salad bowl. Add the dressing and toss to coat. Add the nuts and toss. Season to taste with salt and pepper.
Arrange 2 filled crepes on each plate. Mound the dressed salad alongside and serve right away.
Recipe from “Weeknight Gluten Free” by Kristine Kidd (April 2013, Weldon Owen)