Edible Omaha

Savory Crepes

Photo by Trisha Hughes
Photo by Trisha Hughes

Yield: 4 servings

½ cup Baked Ricotta Cheese
1 batch prepared Basic Crepes
1 teaspoon olive oil

Spread 2 tablespoons Baked Ricotta Cheese filling onto each of the 4 crepes.

Roll up and set aside.

Heat olive oil in pan over medium-high heat. Place rolled-up crepe in pan,
one at a time, gently pressing down with spatula until hot on one side.

Flip crepe to other side, and heat until warmed through. Repeat process for
each crepe. Remove from heat and serve immediately.