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Egg Crepes with Whipped Ricotta Filling

A mixture of eggs, milk and fresh herbs create these delicate egg crepes. After they are cooked crepe-style, they are stuffed with a creamy whipped ricotta filling that’s flavored with black pepper and lemon.  Pair with roasted radishes to create a complete meal.

These egg crepes with whipped ricotta are a comforting, yet lighter way to start off your day!

Prep Time:  8 minutes

Cook Time:  20 minutes 

Yield:  4 – 6 crepes




Whipped Ricotta Filling:

  • 1 cup Frigo® Whole Milk Ricotta Cheese

  • 4 ounces light cream cheese, softened to room temperature

  • 1 tablespoon olive oil

  • zest from 1 lemon
  • ½ teaspoon sea salt
  • ½ teaspoon cracked black pepper
  • 2 tablespoons minced fresh chives

Egg Crepes

  • 6 large eggs

  • 1/4 cup whole milk

  • salt and black pepper, to taste
  • 2 tablespoon olive oil


First, prepare your whipped ricotta filling. In a small food processor or blender fitted with a blade, mix the Frigo® Whole Milk Ricotta Cheese, cream cheese, and olive oil until smooth and creamy. Then, add the lemon zest, salt, and black pepper and mix until incorporated thoroughly. Scrape mixture into a small bowl and gently fold in the chives. Set aside.

Next, prepare the egg crepes. In a medium bowl, whisk together the eggs, milk, and a pinch of salt and black pepper until frothy.

Coat a 7-9 inch nonstick omelet pan or skillet with a small amount of olive oil and heat it over medium heat. Scoop about a ¼ cup of the egg mixture (enough to cover the bottom of the pan with a small layer) from the bowl and pour it into the pan. Swirl the pan around so the eggs form an even layer. The edges will cook before the middle does. As the edges set, tip the pan and swirl again. Once the eggs have set (about 1-2 minutes), remove immediately from the pan by sliding it gently onto a plate. These eggs will cook quickly, so don’t step away from the pan or you will have overcooked eggs. Repeat with the remaining eggs to make 4 to 6 egg crepes. Wipe the pan clean between crepes and add more oil as needed.

Take about 3 tablespoons of the whipped ricotta filling and spread it onto half of a crepe. Fold the crepe once over the filling and then fold it again to form a fan shape. Repeat this step on the remaining crepes.
Serve the crepes immediately. Sprinkle with fresh cut chives or serve with roasted radishes if desired. Enjoy!

Rad Remix: Serve the Whipped Ricotta with roasted radishes as a quick appetizer or as a side at your next brunch! Tangy radishes with sweet-salty butter is a European favorite, so pairing roasted radishes with the salty-sweet whipped ricotta that fills these egg crepes is a natural fit.

To make Roasted Radishes, take one bunch of cleaned medium radishes and cut in half (you can leave the unwilted stems on) and toss in olive oil, salt, and black pepper. Roast on a sheet tray in a 450°F oven for 15 minutes or until fork tender.