Tomato Basil Crepes

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Tomato Basil Crepes

Give your crepes an Italian flare by cooking up some tomatoes and basil to mix with your basic ricotta filling.

After you prepare a batch of your favorite crepes or our Basic Crepe Batter, make the Tomato Basil filling. Before serving, follow this folding technique.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


Herb Ricotta

  • 1 cup whole-milk ricotta
  • 1 teaspoon chopped chives
  • 1 teaspoon chopped flat-leaf parsley
  • 1 teaspoon chopped thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • Lemon zest, for garnish

Tomato Basil Filling

  • 1 shallot, sliced
  • 2 garlic cloves, sliced
  • 2 tablespoons extra virgin olive oil
  • 16-ounce can crushed San Marzano tomatoes
  • 1 bunch fresh basil leaves, hand torn (reserve a few for garnish)
  • ½ cup Herb Ricotta
  • Garnish: fresh basil leaves
  • 12 crepes


Herb Ricotta:

1. Mix ricotta, chives, parsley, thyme, salt, pepper, evoo, and lemon juice together in
mixing bowl.

Tomato Basil Filling:

1. Sauté shallot and garlic in evoo until tender. Add tomatoes. Cook on low heat for 20 minutes.

2. Remove from heat and fold in one pack basil leaves and Herb Ricotta.

3. Spread mixture in crepe and fold. Garnish with basil leaves.

Recipe published in JOY of KOSHER with Jamie Geller magazine Shavuot 2016. Subscribe Now.

Shavuot 2016 cover s.jpg