Brunch Crepes with Walnut Cranberry Pesto
- Brunch Crepes with Walnut Cranberry Pesto
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- Submitted By: Mary Leverette
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This dish is perfect for brunch because it is a bit more hardy than an omelet and is packed with flavor and nutrients. I often make the crepes ahead of time and have them in the freezer. They thaw so quickly that the dish can be put together in a really short time.
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- Servings: 4 to 6
- Prep Time: 15m
- Cook Time: 25m
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- Ingredients
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8 large eggs
1/2 cup whole milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons (about) unsalted butter
1 pound ricotta cheese
¾ cup grated Parmesan Cheese, divided
2 tablespoons minced parsley
½ teaspoon salt
1 egg, slightly beaten
1 cup dried cranberries
1 cup fresh basil
1 cup toasted walnut pieces
½ cup olive oil
- Directions
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Whisk the eggs, milk, salt, and pepper in a medium bowl. Heat a 6-inch nonstick skillet over medium-low heat. Brush the skillet with some butter. Working quickly, pour 3 tablespoons of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 12 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
Heat oven to 375 degrees F. In a medium bowl, mix ricotta, ¼ cup Parmesan cheese, parsley, salt and egg to make stuffing mixture. Fill each crepe, form a roll and place in a lightly oiled baking dish seam side down. In a food processor, blend cranberries, basil, walnuts and oil until nearly smooth. Pour pesto over crepes and sprinkle with remaining Parmesan cheese. Bake for 15 minutes until bubbly and heated through. Serves 4-6.
