Thin Pancakes with Ricotta Herb Cream

Ingredients

• 150 g flour
• 300 ml milk
• 2 Eggs
• 1 pinch salt
• 3 tbsp olive oil
• 1 handful parsley
• 4 sprigs thyme
• 400 g ricotta
• 2 Eggs
• 80 g freshly grated Parmesan
• Pepper

Instructions

1. 1.

   For the crepes whisk the flour with the milk until smooth, fold in the eggs and season with salt. Heat a little olive oil in a pan and cook 8 thin pancakes one after another.

2. 2.

   Preheat the oven to 180°C fan. Line a baking tray with parchment paper.

3. 3.

   Rinse the parsley and thyme, dry and finely chop them. Beat the ricotta with the eggs until smooth. Fold in the herbs and half of the cheese, season with salt and pepper.

4. 4.

   Spread the filling over the crepes and smooth it out. Fold them together and place on the tray. Sprinkle with the remaining cheese and bake in the oven for 10‑15 minutes until golden brown.