Buttermilk Crepes with Ricotta and Vegetables

This recipe doesn’t need a sauce. We prefer to dice a few tomatoes and sprinkle them with balsamic vinegar and a pinch of salt for a light and colorful topping. This filling is versatile: try different vegetables like spinach, chard, asparagus, or broccoli. Olives or walnuts make a nice addition. Two crepes and a salad are a complete meal, or serve one crepe with a grain (try wild rice or quinoa) and a salad.

Food & Drink, EntréesBrenda LangtonAugust 15, 2024#BrendaLangton, #ButtermilkCrepes, #Ricotta&Vegetables, #crepebatter, #crepesfilling, #spoonrivercookbook, Brenda LangtonComment